Cornmeal Madeline Recipe?
i'm hoping to serve slightly sweet, crispy-edged cornmeal madelines at a dinner featuring roast heirloom pork. at present, i don't have an ideal recipe for the madelines. mine taste pretty good but don't get crisp edges until they're quite dry. also, they don't pick up the scallop shape of my metal maddy pan. i suppose i could play test chef and bake up a number of variant batches. on the other hand, if any of you kind folks have figured it out already, that'd be way easier.