This recipe was modified from Martha Stewart's savory madeleine, makes 220 mini's. I quartered the recipe amounts and added ham and cheese and a dash of nutmeg. I also used white pepper instead of black pepper, honey, instead of sugar (didn't have any) and coarse grain cornmeal, polenta, hoping for crunch. I guess it is different enough to be called my recipe now.
2T butter, browned
1/2 c AP flour
1/4 c polenta
1/2 t baking powder
1/2 t salt
1/8 t white pepper
1/8 t nutmeg
1 T honey
1 large egg
1/2 c whole milk
80 gm ham
80 gm gruyere
Resting 3 hours (would have been 1 hour, but I need to run errands)
The batter is looser than the last recipe, the brown butter smells great.
Used cooking spray. Cooked @ 425 for 12 minutes.
They carmelized nicely, maybe a little less time next time and a lower temperature, like 400 or 350. The batter was at room temp. They came out less floury than the last recipe, but corny tasting. I will increase the flour and decrease the cornmeal. The crunch was nice. The ham and cheese get a little lost in the madeleine, but maybe others will like it that way. I tend to like "in your face" flavors. Maybe I will put in a couple dashes of liquid smoke, larger pieces of ham or a stronger flavored ham. I will also grate the cheese coarser, not on microplane.
