Chef Cassidee Dabney gives humble cornbread an elegant upgrade:
Combine butter, brown sugar, and honey in a saucepan. Cook over medium, stirring occasionally, until butter is melted, about 3 minutes. Remove from heat, and let cool completely, about 15 minutes.Stir together corn flour, baking powder, and salt in a medium bowl until well combined; set aside.Combine eggs, sugar, and vanilla bean paste in the bowl of an electric stand mixer fitted with the whisk attachment. Beat on high speed until fluffy and pale, about 2 minutes.
With mixer running on medium speed, add cooled butter mixture in a slow, steady stream. Stir in corn flour mixture until combined. Chill mixture until firm and cold, about 3 hours.Preheat oven to 350°F. Place corn flour mixture in a pastry bag, and pipe into lightly greased regular madeleine pans or miniature madeleine pans, filling almost to top.
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