Jalapeno Cornbread Madeleines with Pimento Cheese Spread

INGREDIENTS

• 1/3 Cup Whole Milk

• 1 Large Egg

• 8.5 Oz. Box Cornbread Mix (Jiffy)

• .5 Oz. Pickled Jalapeno, chopped

• .25 oz Butter Unsalted, softened

• 7 Oz. Pine River Pimento Cheese Spread

DIRECTIONS

1. Preheat the oven to 425 degrees F.

2. In a stainless steel bowl, whisk together the milk and egg.

3. Whisk in the cornbread mix until just combined and fold in the chopped jalapenos.

4. Let mixture sit for 15 minutes to hydrate and come to room temperature.

5. Gently grease the madeleine molds with the softened butter.

6. Add a tablespoon of the cornbread batter to each madeleine mold.

7. Use a small offset spatula to level out the batter in each mold

8. Bake on a half sheet tray at 425 degrees F. for 10 minutes.

9. Remove from the oven and allow to cool inside the molds. (5 minutes)

10. Gently remove the madeleines from the molds and place on a serving plate surrounding the Pine River Pimento Cheese Spread. - ENJOY!