SUBSCRIBE: Get the latest recipes, tips & tricks in your inbox.

Cucina Casa M - Easy, Elegant Entertaining
View Full Menu
savory corn madeleines on a serving plate

Savory Corn Madeleine

Who doesn’t love Madeline cookies? They are just the perfect size, and that adorable shell shape makes them so display-friendly! So, why not make them savory? As a nod to my southern heritage, we added corn meal, chives, and pepper jack cheese to the batter, lending a twist to the classic shape. They go perfectly with a cocktail.
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 10 mins
Total Time 10 mins

Ingredients
  

  • 1 tsp Unsalted Butter room temperature
  • 2 T All-Purpose Flour
  • ½ cup All-Purpose Flour
  • ½ cup Yellow Corn Meal
  • 1 ½ tsp Baking Soda
  • ¼ tsp Salt
  • 1 Egg
  • ½ cup Buttermilk
  • 3 T Butter melted
  • 3 T Chives finely diced
  • ½ cup Pepper Jack Cheese grated

Instructions
 

  • Preheat the oven to 425º F.
  • Using the 1-teaspoon of butter, butter the madeleine molds. Then dust the molds with the 2 tablespoons of flour. Set the pan aside.
    buttering the molds
  • In a large bowl, sift together the flour, corn meal, baking soda, and salt.
    large bowl with dry ingredients being sifted into it
  • Mix the egg, buttermilk, and butter together until combined.
    egg, buttermilk, and butter being combined
  • Add the butter mixture to the flour mixture, mixing just until combined. Do not over mix. Fold in the chives and cheese.
    combining the butter and flour mixture together
  • Spoon 1 tablespoon of the batter into each prepared cookie mold. Bake until puffy and lightly browned, about 8-12 minutes.
    spooning batter into the madeleine molds
  • Invert the pan onto a cooking rack, remove cookies, and let them cool.
    removing cookies and placing onto a cooling rack
  • Place on platter and serve warm or room temperature.
    placing cookies onto a serving platter

Notes

TIPS & TRICKS
– Use a paper towel or pastry brush to spread the butter over the molds. Even if your pan is non-stick, butter and flour the molds. The butter melts in the oven and helps make those beautiful shell indentations into the batter.
-Mix only until the batter starts to come together. Then fold in the cheese and chives. This way you don’t over mix the batter.
– Scoop immediately into pan and get into the oven so that the buttermilk reacts with the baking soda, keeping the batter light and fluffy.
– You can add different goodies. Try substituting the pepper jack cheese with cheddar cheese, and the chives for green onions. You could also add chopped chilies, jalapeños, or even corn kernels.
– They go really well with a bowl of chili or a hearty soup. They are best made and eaten the same day.