“The best comfort food will always be greens, cornbread and fried chicken.” Maya Angelou
Last Thanksgiving I was tempted to make Cornbread Madeleines after I saw them on Food on Fifth. They looked so good with the addition of grated squash and shaped into fun madeleines. With a houseful of guests coming for the feast and a long hours of cooking ahead of me, I just couldn’t add another recipe to my busy day in the kitchen. But I couldn’t stop thinking of Teresa’s polenta-pamesan-sage madeleines. At the last minute I decided to doctor a Trader Joe Cornbread Mix with grated squash, corn and cheddar and bake them in a madeleine pan with a sage leaf. Go figure: they were the biggest hit of the celebration! When asked for the recipe I had to sheepishly confess: they were from a mix doctored with all kinds of goodies. Secret ingredient? Butternut squash!
The grated squash and corn adds sweetness, fiber and moisture to the cornbread. The cream and cheddar makes them rich and cheesy. These won’t need to be buttered!
If you have time, do look up Food on Fifth’s original recipe. If you are as shameless as me, here is the cheater’s version: Prepare your cornbread mix as per the package directions, substituting the liquid required with half and half cream. To the batter, add 1/2 cup of grated raw butternut squash, 1/2 cup frozen corn kernels, thawed and 1/2 cup grated sharp cheddar cheese. Butter a madeleine pan generously and add a fresh sage leaf to each well, face side down. Spoon a heaping dollop of batter (it will be thick!) in each well and bake at 375 F, in the center of the oven, until golden, about 12 minutes. Enjoy warm. Fair warning: grab one quick as they won’t last! These are great with chili too. I have been hanging on to this post for nearly a year and publishing it to wish all my Canadian family, friends and readers a very Happy Thanksgiving!