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Message Preheat oven to 400°F. Whisk together cornmeal mix, flour, and sugar in a large bowl.Add buttermilk. melted butter. and eggs.Whisk together just until blended. Spoon batter into lightly greased shiny madeleine pans, filling three-fourths full.Bake at 400°F, in batches. for 16 to 18 minutes or until golden brown.Remove from pans immediately. Serve hot. or cool completely on wire racks (about 20minutes). and freeze in zip-top plastic freezer bags up to 1 month.To serve. arrange desired amount of madeleines on a baking sheet, and bake at 350°Ffor 5 to 6 minutes or until just heated through. Note: The traditional. shiny, heavy-gauge, tinned steel madeleine pan, which makes onedozen 3-x 2-inch, yields the prettiest results. (Dark nonstick versions tend to overbrown.)To prevent overbrowning if you do use a dark nonstick madeleine pan. wrap the bottomof the pan with a sheet of heavy-duty aluminum foil. shiny side out. with loveSeasoned INGREDIENTS2 cups self-rising white corn meal mix ½ cup all-purpose flour ¼ cup sugar2 cups buttermilk ½ cup butter, melted 2 large eggs, lightly beaten DIRECTIONS Cornbread Madeleinesserves 24 as a dessert15 minutes prep time, 1 hour and 15 minutes cook time for allfrom the RMHCK KitchenThis recipe is brought to you byTHE DILLARD’S 2024 SOUTHERN LIVING COOKBOOK BENEFITTING RMHC©andORANGE-ROSEMARY MADELEINESPrepare recipe as directed, adding 2tablespoons orange zest and 1 ½tablespoons finely chopped freshrosemary to dry ingredients. LEMON-THYME MADELEINESPrepare recipe as directed. adding 1tablespoon lemon zest and 1tablespoon finely chopped freshthyme to dry ingredients. Additional Options: