1. Preheat oven to 350F.
2. Spray madeleine molds with nonstick cooking spray. (See note).
3. Beat butter, sugar and egg on medium speed of electric mixer until light and creamy. Add buttermilk; mix well. (mixture will look curdled).
4. Combine flour, cornmeal, baking powder, baking soda, salt and pepper. Add to creamed mixture on low speed, mixing until smooth. Stir in grated cheese, garlic and rosemary. Spoon batter into prpared molds, filling about three-quarters full.
5. Bake in centre of preheated oven for 7 - 9 minutes or until firm on top. Remove from molds and cool completely on wire rack.
Tip: If you don't have madeleine molds, use miniature muffin tins, but you will need to bake them longer - aout 10 minutes or until set but not browned, and you will get fewer, about 26.
Suggested wine: Sella & Mosca Cannonau Riserva Sardegna (425488), a versatile red wine from Italy
** Picture taken from magazine - do not publish **
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|Serving Size: 1 Dozen (227g)|
|Recipe Makes: 3.5|
|Calories from Fat: 207 (32%)|
|Amt Per Serving||% DV|
|Total Fat 23g||31 %|
|Saturated Fat 13.5g||67 %|
|Monounsaturated Fat 6.1g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 115.3mg||35 %|
|Sodium 301.6mg||10 %|
|Potassium 274mg||7 %|
|Total Carbohydrate 96.2g||28 %|
|Dietary Fiber 3.4g||13 %|
|Sugars, other 92.8g|
|Protein 15.3g||22 %|
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Calories per serving: 653
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