Enjoy these savoury jalapeño cornbread madeleines by following along with pro pastry chef Anna Olson’s recipe!
Classic madeleines are sweet little cakes baked in shell-shaped molds, but these gluten-free savoury versions are a tender cornbread-style nibble, perfect to serve with cocktails. If you don’t have madeleine pans, bake the batter in 24 greased mini-muffin cups instead.
• Recipe Information •
Makes 18 madeleines (or 24 mini muffins)
Prep Time: 10 minutes
Cook Time: 12 minutes
• Ingredients •
2/3 cup (110 g) cornmeal
1/4 cup (30 g) cornstarch
2 Tbsp (25 g) granulated sugar
1 tsp chili powder or mild smoked paprika
3/4 tsp baking powder
1/2 tsp fine sea salt
2/3 cup (160 mL) kefir
2 large eggs
3 Tbsp (45 g) unsalted butter, melted (plus extra for brushing the pans)
1 cup (150 g) frozen corn kernels, thawed
1 fresh jalapeño pepper, seeded and finely diced (or 6 slices of pickled jalapeño, chopped)
• Steps •
- Preheat the oven to 400°F (200°C). Chill 2 madeleine pans for 15 minutes, then brush them with melted butter and chill again until ready to fill.
- Combine the dry ingredients. 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 kefir, eggs and melted butter 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.
Make Ahead Note: 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 well-wrapped for up to 3 months. Thaw them at room temperature, arrange them on a baking tray and re-warm, uncovered, in a 325°F (160°C) oven for about 8 minutes.