“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!