Jalapeño Cornbread Madeleines
Makes:
18 madeleines
(or 24 mini muffins)
Prep Time:
10 minutes
Cook Time:
12 minutes
Category:
Introduction
About this Recipe
Recipe from Set for the Holidays
Appetite for Random House, 2018
Madeleines are best eaten fresh, but toasted day-old madeleines are delicious with soups or salads in place of crostini. You can freeze baked madeleines in a resealable bag for up to 3 months. Thaw at room temperature, arrange them on a baking tray and re-warm, uncovered, in a 325°F (160°C) oven for about 8 minutes.
Whether baked as a madeleine or a mini muffin, these bites make a great base for an hors d’oeuvre. Wrap them in a slice of prosciutto or split them open to make a mini sandwich or slider.
Ingredients
- ⅔ cup (110g) cornmeal
- ¼ cup (30 g) cornstarch
- 2 Tbsp (25 g) granulated sugar
- 1 tsp (3g) chili powder or mild smoked paprika
- ¾ tsp baking powder
- ½ tsp salt
- ⅔ cup (160 mL) buttermilk
- 2 large eggs
- 2 Tbsp (30 mL) vegetable oil
- 1 cup (150 g) frozen corn kernels, thawed
- 1 fresh jalapeño pepper, seeded and finely diced (or 6 slices of pickled jalapeño, chopped)
Step by Step Instructions
Step 1
Preheat the oven to 400°F (200°C). Grease 2 madeleine pans.
Step 2
Stir the cornmeal, cornstarch, sugar, chili powder (or smoked paprika), baking powder and salt together in a medium bowl. In a separate bowl, whisk the buttermilk, eggs and oil together. Add all at once to the dry mixture and whisk until completely smooth. Stir in the corn and jalapeño.
Step 3
Spoon the batter into the madeleine pans, filling them right to the top.
Step 4
Bake for 10 to 12 minutes, until the madeleines begin to brown at the edges. Let the pans cool on a rack for 15 minutes, then tap out the madeleines to serve warm, or let cool to serve at room temperature.
