• Preheat the oven to 425 degrees and grease the madeleine molds with butter.  If you don’t have a madeleine pan, you can use a mini muffin pan, but the texture will be more crispy. 
• Combine the dry ingredients (cornmeal, corn flour, sugar, baking powder, salt)  in a large mixing bowl.
• Combine the wet ingredients (eggs, melted butter and milk) in another bowl. 
• Add the wet ingredients to the dry ingredients, stir to combine well.  Let the mixture rest for 15-30 minutes at room temp to thicken and for the cornmeal grains to soften.
• Spoon approximately 1 tablespoon of batter into each madeleine mold, making sure not to over fill.
• Bake for 10 minutes, remove from the oven and transfer the Cornbread Madeleines to a serving tray. 

For the Cane Butter Dip:

• Combine room temperature butter and room temperature pure cane syrup using a hand mixer.  Pour it into a small serving dish. That’s it!