White Cheddar Madeleine-Biscuits

Yield: 18 Madeleine-Biscuits

2 cups all-purpose flour
1 cup yellow cornmeal
1 1/2 teaspoons baking powder
1 teaspoon baking soda
Pinch of white pepper
1/2 teaspoon sea salt
2 large eggs
1/2 cup granulated sugar
1 stick unsalted butter, melted
3/4 cup sour cream
1/2 cup whole milk
2 cups sharp white cheddar cheese, shredded

Special equipment: 1 12-count 3-inch non-stick madeleines pan

1. Using non-stick cooking spray, grease the molds of the Madeleine pan.
2. Preheat the oven to 350 degrees F.
3. In a large bowl, combine the dry ingredients (flour, cornmeal, baking powder, baking soda, white pepper and salt).
4. In a separate small bowl, whisk the eggs and sugar until thick and smooth. Add the melted butter, sour cream and milk. Whisk until fully combined.
5. Add the egg, sugar and milk mixture to the bowl of dry ingredients. Stir to combine. The batter will be thick.
6. Add the white cheddar cheese and mix gently until just incorporated. Do not overmix.
7. Spoon the batter into the prepared Madeleine molds, filling each one half way and then shaping the batter loosely into the mold.
8. Bake for 12 minutes until the Madeleines are golden.
9. Cool on a wire rack, scalloped side down.

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