Buttery Cornbread Madeleines

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

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
Dinner
Cake
Starter
Mediterranean
Vegetarian

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