• Preheat oven to 375 F
• Grease a madeleine pan with either cooking spray or brush each mold with butter
• Melt 5 tbs of butter in a pan on medium heat until browned. It should smell nutty and have some darker solids, but be careful that it doesn’t burn. Set aside to cool
• Combine flour, cornmeal, baking powder, and salt in a separate bowl
• In a large mixing bowl, whisk eggs, honey, greek yogurt, and milk until combined
• Slowly add in your cooled butter, making sure to continuously whisk so eggs don’t cook
• Fold in your dry ingredients and mix until just combined
• Optional, but recommended: chill batter for 30-40 minutes in fridge to encourage classic madeleine hump. This occurs from the drastic temperature change of the cold batter hitting the hot oven. You can skip this if short on time, but they will have flatter backs. Still delicious!
• Scoop or pipe batter in to madeleine molds
• Bake for 10 - 12 minutes depending on your oven
• Remove from oven and transfer to cooling rack
• While still warm, brush madeleines with honey butter so they melt and adhere
• Serve warm with an extra sprinkle of flaky sea salt if desired

To Make the Honey Butter

• Add softened butter, honey, and pinch of salt to a bowl
• Using a handled or stand mixer, whip ingredients until combined
• Adjust taste to desire and brush on still warm madeleines