Christmas Dinner Dessert: Lemon-Rosemary Cornmeal Madeleines

The lemon glaze saturates this tender cornmeal sponge-like cake and the flavor of the rosemary compliments the lemon perfectly.

2 cups self-rising white cornmeal mix

1/2 cup all purpose flour

1/3 cup sugar

1 1/2 cup buttermilk

1/2 cup butter, melted

2 large eggs, lightly beaten

1 T. lemon zest

1 T. finely chopped rosemary

Glaze:

2 2/3 cups powdered sugar

1/4 cup fresh lemon juice

1/3 cup milk

Whisk together cornmeal mix, flour and granulated sugar in a large bowl.  Add buttermilk, melted butter, eggs, lemon zest and rosemary.  Whisk together just until blended.  Cover; refrigerate batter 30 minutes.

Preheat oven to 400 degrees.  Whisk together powdered sugar, lemon juice and milk in a medium bowl; set aside.

Spoon batter into lightly greased and floured shiny Madeleine pans, filling 3/4 full.

Bake at 400 degrees in batches, 15 - 17 minutes or until golden brown.  Remove from pans immediately; let cool slightly.  Dip both sides of each Madeleine in glaze; place on cooling rack, scalloped side up.  Let stand until glaze sets.

From 2013 Southern Living Christmas