Ingredients
8 tbsp. unsalted butter
2 c. all-purpose flour
1 c. cornmeal
1/4 c. sugar
2 tsp. baking soda
2 tsp. salt
4 large eggs
2 c. whole milk
3 1/2 tbsp. finely chopped fresh sage
1/2 c. finely chopped pitted olives
1/4 c. finely chopped oil-packed sun-dried tomatoes
1 tbsp. finely chopped oil-packed sun-dried tomatoes
Preparation
Step 1Preheat oven to 350 degrees F. Butter mini madeleine pans.Step 2Melt butter in a small saucepan over medium heat until lightly browned, about 2 minutes. Let cool slightly.Step 3Whisk 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.Step 4Bake until golden brown and firm, 8 to 10 minutes. Immediately unmold, and let cool completely on wire racks.
