Cornbread Madeleines with Peach Sauce

Y'all, this is not going to be a good year for peaches.  Things have been bad for peach farmers this as discussed in this article.  I'm here to help as much as I can.  Obviously my first move was to tweet Hilary Clinton.  That's usually my first move when something feels out of my control, but this time she didn't respond.  Weird.

 essentially muffins but better.

essentially muffins but better.

But fear not, I took the next step, too and came up with a recipe that will allow us to still enjoy mediocre peaches. I have written here about the One Perfect Peach rule, but I'm concerned that because of this weather issue, we may not see even one perfect peach.  My previous peach rule still applies, though.  I recommend tasting any exceptional-looking peaches before cooking.  If it is your perfect peach don't you dare cook it.  Eat that lil guy on your porch or the closest equivalent.  Save this recipe for the rest of the peaches which will apparently be mediocre and disappointing.  

 slice em down the center and add peach sauce (and maybe also ice cream?)

slice em down the center and add peach sauce (and maybe also ice cream?)

Alternately, this is all a PR scam that The Peach People (official organization for sure) are using to make us all greedily buy peaches and be more grateful for them.  It has worked on me.

Speaking of public relations scams, let's talk about French food. In my opinion, the French have the wool pulled over everyone's eyes.  They have somehow convinced the world that they invented every dang food.  I'm not amused by it and I'm not interested in it, but I think madeleines are very pretty and nicely sized so I'm still using them here.  If you don't have a Madeleine pan, you don't have to buy one.  you can a) borrow mine or, b) use a cupcake or other pan.  Just be sure to change the cooking time appropriately.  Madeleines are a good way to get more crispy edges and a pretty presentation, so don't be afraid.  Southern food can be fancy, too.

 as usual, yum city.

as usual, yum city.

Brown Butter Cornbread Madeleines with Whole Peach Sauce

for the madeleines:

  • 4 oz unsalted butter (1 stick)
  • 1/2 cup all-purpose flour
  • 1/2 cup cornmeal
  • 1/3 cup brown sugar
  • 3/4 tsp baking powder
  • pinch salt
  • 1/4 cup milk 
  • 1/2 cup plain yogurt
  • 1 egg

Preheat oven to 350 degrees.

In a heavy bottom skillet, melt butter over medium-high heat.  It will come to a boil and then froth. Once it stops frothing, watch it closely.  Stir or swirl the pan often.  Remove the pan from heat as soon as you see bit begin to turn brown.  Congratulations, your butter has been browned.

Combine the rest of the ingredients in a medium bowl, whisking until just combined.

Use a pastry brush to lightly coat your madeleine pan with the browned butter.  Fill the indentations  and bake 11-12 minutes.

*If you don't have a madeleine pan, you can make these into small cupcakes or cut them into squares.

For the peach sauce:

  • 4 peaches, peeled and roughly chopped with the core removed
  • 1 tbsp butter
  • pinch salt
  • 1/4 cup brown sugar

Combine ingredients in the same pan you used to brown the butter.  Add 1 cup of water to the mixture and cook over medium-low heat until the mixture has evenly browned and all peach peaces are soft and disintegrated.  This took me about 45 minutes.  Add more water if necessary to keep the bottom from burning.  Stir every 2-3 minutes.