Cornbread Madeleines are from a recipe I tried years ago when I was looking for something to do with my new Madeleine pan.
I still don’t use the pan very often and I’ve only made these once. But I remember they turned out great and were a good accompaniment to vegetarian chili. For the pan, I used this Chicago Metallic 26631 12-Cup Nonstick Madeleine Pan
- Quick Vegetarian Chili
- Fuzz’s Tofu Chili aka Vegetarian Chili
- Small Batch Cast Iron Skillet Cornbread
- No Flour No Sugar Cornbread Recipe
- Sweet Corn Bread (Reduced Fat)
Recipe
Cornbread Madeleines
Anna
Cornbread made in a Madeleine Pan
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Prep Time 20 minutes
Cooling 7 minutes
Servings 18
Ingredients
- ½ cup plus 2 tablespoons cornmeal (56 grams)
- ¼ cup plus 2 tablespoons flour (48 grams)
- 2 tablespoons sugar (25 grams)
- ¼ teaspoon salt
- 1 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ cup plus 3 tablespoons buttermilk
- 1 large egg lightly beaten
- 4 tablespoons unsalted or salted butter, melted (60 grams)
Instructions
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Preheat the oven to 375 degrees F. Rub a Madeleine pan generously with butter or shortening.
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In a medium size mixing bowl, whisk together the cornmeal, flour, sugar, salt, baking powder, and baking soda. Make a hole in the center of the dry mixture and add the buttermilk, and egg. Whisk those two things together, then pour in the butter and mix everything together until you have a uniform batter.
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Spoon about a heaping tablespoon of batter into each mold. They should be about ⅔ full. Bake until the center is firm and a cake tester or toothpick inserted into the center comes out clean, 10-12 minutes. Let cool slightly then pop the Madeleines from the pan. Makes 18 or 19, but that will probably vary depending on the size of your Madeleine molds and how you divide the batter.
Tried this recipe?Let us know how it was!