Savoury Madeleine

By ctozzi

Martha Stewart Weddings

Ingredients

• 8 tablespoons (1 stick) unsalted butter, plus more for pans
• 2 cups all-purpose flour
• 1 cup cornmeal
• 1/4 cup sugar
• 2 teaspoons baking soda
• 2 teaspoons salt
• 4 large eggs
• 2 cups whole milk
• 3 1/2 tablespoons finely chopped fresh sage
• 1/2 cup finely chopped pitted olives
• 1/4 cup plus 1 tablespoon finely chopped oil-packed sun-dried tomatoes

Details

Servings 220
Adapted from marthastewartweddings.com

Preparation

Step 1

Preheat oven to 350. Butter mini madeleine pans.

Melt butter in a small saucepan over medium heat until lightly browned, about 2 minutes. Let cool slightly.

Whisk flour, cornmeal, sugar, baking soda, and salt in a medium bowl. Whisk in eggs, milk, and browned butter until smooth. Divide batter among 3 bowls. To create 3 different flavors, fold 1 filling into each bowl of batter (sage, olives, and sun-dried tomatoes). Divide batter among pans, filling cups 3/4 full.

Bake until golden brown and firm, 8 to 10 minutes. Immediately unmold, and let cool completely on wire racks.