Jalapeño Cornbread Madeleines
(or 24 mini muffins)
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.
- 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
Preheat the oven to 400°F (200°C). Grease 2 madeleine pans.
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.
Spoon the batter into the madeleine pans, filling them right to the top.
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.