Cornbread Madeleines With Jalapeño

Recipe from Gloria restaurant

Adapted by Florence Fabricant

Cornbread Madeleines With Jalapeño
Rikki Snyder for The New York Times
Total Time
1 hour
Rating
4(137)
Comments
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The inspiration for these madeleines came from a jalapeño-studded cornbread served at Gloria restaurant in New York. While the restaurant serves them in four-inch disks, that is too large for a holiday gathering. So I made them in madeleine pans (a corn-stick mold would work equally well, though it will make only about 15). In place of the jalapeños, you could add bits of Cheddar, ham, or minced olives or sun-dried tomatoes. The madeleines freeze beautifully. (Reheat them on a baking sheet covered in foil at 275 degrees for 10 to 15 minutes.) —Florence Fabricant

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Ingredients

Yield:3 dozen
  • 2tablespoons unsalted butter, melted
  • ¼cup finely chopped shallots
  • 3½ounces jalapeños, (about 6 medium), stemmed, seeded and minced
  • ¾cup corn meal, preferably stone ground
  • 1cup corn flour, preferably stone ground
  • 2teaspoons salt
  • ¾teaspoon baking powder
  • ¾teaspoon baking soda
  • 1cup whole milk
  • ¾cup buttermilk
  • 2large eggs
Ingredient Substitution Guide
Nutritional analysis per serving (36 servings)

41 calories; 1 gram fat; 1 gram saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 6 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 1 gram protein; 60 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Use 1½ tablespoons of the butter to grease 3 madeleine pans (12 madeleines each). Heat oven to 350 degrees.

  2. Step 2

    Place remaining 1½ teaspoons butter in a small skillet, add shallots and sauté on medium 6 minutes or so, until soft and barely beginning to brown. Mix with jalapeños in a small bowl and set aside.

  3. Step 3

    Combine corn meal, corn flour, salt, baking powder and baking soda in a large bowl and whisk to blend. Mix milk and buttermilk with the eggs in another bowl, beating just enough to blend. Pour wet ingredients over the dry ingredients and fold together. Fold in the shallots and jalapeños.

  4. Step 4

    Spoon batter into madeleine molds, filling them almost to the top. Bake 15 minutes, until firm to the touch. Let cool 30 minutes, then remove from pans. Serve warm, or set aside to rewarm and serve later.

Ratings

4 out of 5
137 user ratings
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Comments

Isabele

What size bread/cake pan to use if one doesn’t own Madeleine pans as well as the change in cooking temperature & time? I’m not interested in buying a pan for just one recipe and I note in the article it was originally served as rounds.

margaret

You can use muffin tins. You will have to adjust the baking times. But not very much. Check at 10-11 minutes. You might need more time -- 15 - 18 minutes would be my guess.

Dale

Too much salt in the recipe. I would cut it down to 1 teaspoon. Adding 1/4 cup imported grated cheddar improved the taste.

lisa wisely

Loved the concept, found the jalapeño version tasteless and the black olive version uninspired. I’m going to find other ways to use those pans!

PattyB

I love this recipe As others suggest, I add some corn kernels and cheddar

Amanda

I found these to be a bit bland. There were spicy enough with the jalapeño but I feel like there should have been a titch of sugar. Also, definitely agree about too much salt! There is an important distinction about corn flour. It is NOT corn starch, nor is it the same as corn meal. The best thing to do in the US is to look for masa harina. Maseca is probably the most common brand and is carried in most grocery stores, as is Bob's Red Mill.

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Credits

Adapted from Gloria restaurant

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