Buttery Cornbread Madeleines

Name: Buttery Cornbread Madeleines
Yield: Yield: 24 madeleines
Cuisine: American
Ingredients: ¼ cup shredded jack cheese; 2 large eggs, room temperature; ¾ cup shredded sharp cheddar cheese, divided; ½ cup all-purpose flour; ½ cup yellow cornmeal; ½ tsp salt; 1½ tsp baking powder; 6 tbsp (¾ stick) salted butter, plus 4 tbsp for pans (optional); ½ cup granulated sugar; 2 tbsp chopped roasted and canned green chilis; ⅔ cup canned creamed corn

Preparation info

Yield:
24
madeleines

Difficulty
Easy

Appears in

Madeleines

By Barbara Feldman Morse

Published 2014

About

The inspiration for these madeleines is the cornbread at the bandera restaurant in Chicago. It is simultaneously sweet, moist, creamy, and crunchy and comes served in a hot cast-iron skillet. It’s delicious with honey on top—as are these madeleines.

Ingredients

¾ cup shredded sharp cheddar cheese, divided
½ cup all-purpose flour
½

Europe
Americas
France
United States
Chicago
Cake
Starter
Dinner
Vegetarian
Microwave
Mediterranean

Method

Place a rack in the center of the oven and preheat oven to 375°F. Coat two 12-shell pans with baking spray, or brush with melted butter.
Sprinkle ½ cup