Cornbread Madeleines With Jalapeño
Published November 7, 2017
Rikki Snyder for The New York Times
- Total Time
- 1 hour
- Rating
- Comments
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Ingredients
2 tablespoons unsalted butter, melted
¼ cup finely chopped shallots
3 ½ ounces jalapeños, (about 6 medium), stemmed, seeded and minced
¾ cup corn meal, preferably stone ground
1 cup corn flour, preferably stone ground
2 teaspoons salt
¾ teaspoon baking powder
¾ teaspoon baking soda
1 cup whole milk
¾ cup buttermilk
2 large eggs
Nutritional analysis per serving (36 servings)
6 grams carbs; 13 milligrams cholesterol; 41 calories; 1 gram saturated fat; 1 gram fat; 60 milligrams sodium; 1 gram protein; 1 gram sugar
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
- Step 1
Use 1 ½ tablespoons of the butter to grease 3 madeleine pans (12 madeleines each). Heat oven to 350 degrees.
- Step 2
Place remaining 1 ½ 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.
- 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.
- 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.
Private Notes
Comments
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.
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.
Too much salt in the recipe. I would cut it down to 1 teaspoon. Adding 1/4 cup imported grated cheddar improved the taste.
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!
I love this recipe As others suggest, I add some corn kernels and cheddar
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.