Cornbread Madeleines With Jalapeño
The inspiration for these madeleines came from a jalapeño-studded cornbread served at Gloria restaurant in New York. While the restaurant serves them in four-inch disks, that is too large for a holiday gathering. So I made them in madeleine pans (a corn-stick mold would work equally well, though it will make only about 15). In place of the jalapeños, you could add bits of Cheddar, ham, or minced olives or sun-dried tomatoes. The madeleines freeze beautifully. (Reheat them on a baking sheet covered in foil at 275 degrees for 10 to 15 minutes.)
- Total:
- Serves: 3 persons
Ingredients
- 2tablespoons unsalted butter, melted
- ¼cup finely chopped shallots
- 3 ½ounces jalapeños, (about 6 medium), stemmed, seeded and minced
- ¾cup corn meal, preferably stone ground
- 1cup corn flour, preferably stone ground
- 2teaspoons salt
- ¾teaspoon baking powder
- ¾teaspoon baking soda
- 1cup whole milk
- ¾cup buttermilk
- 2large eggs
Instructions
Step 1
Use 1 1/2 tablespoons of the butter to grease 3 madeleine pans (12 madeleines each). Heat oven to 350 degrees.Step 2
Place remaining 1 1/2 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.