Recipe - Blue Corn Madeleines

1 cup Allpurpose flour
1 cup Blue corn flour
One fourth cup Sugar
1 tablespoon Baking powder
One half teaspoon Baking soda
1 teaspoon Salt
1 Egg
One fourth cup Melted butter
1 One half cup Buttermitk

Blue corn has definitely made an inroad into the popular food consciousness
of today but to the Pueblo Indians of the Southwest, it is a staple. Blue
Squaw corn is grown commercially near San Juan Pueblo in New Mexico. The
corn itself is almost a purplish color and it has an earthier, more corny
flavor than white or yellow corn. Blue corn comes in many guises. It can be
a fine, toasted flour for atole, a coarse grind for breads, or limetreated
harinilla for blue corn tortillas. The toasted flour, whether fine or
coarse, lends a delicacy to breads and muffins It is available in many
gourrnet stores and health food stores or you can send for it.

This particular recipe for muffins baked in madeleine tins was inspired by
the Salisbury family's Sonora Cafe in downtown Los Angeles where the food
is elegant Southwestern and they are kind enough to keep basketfuls of
these muffins for people that can't stop eating when they should!

1. You will need at least two madeleine plaques but it is alright to bake
in two batches. Muffin tins can be used also as this recipe makes about 12
regular muffins or about 24 madeleine muffins. Spray the indentations with
baker's spray or rub with soft butter.

2. Sift together dry ingredients. Beat the egg and then add the cooled,
melted butter, and buttermilk. Pour over the dry ingredients, blending well
so that no dry spots remain but do not overmix.

Recipe by: Blue & Green Chile Cookbook

Posted to MCRecipe Digest V1 #909 by Walt Gray waltgray@mnsinc.com on
Nov 15, 1997