Sweet & Spicy Corn Madeleines

by Shawnda on December 27, 2009

in Bread

Sweet and Spicy Cornbread Madeleines

At the intersection of sweet and savory, I sit with a napkin on my lap and a fork in my hand. Sweet and sour. Sweet and salty. Sweet and spicy. You serve it to us and we’ll return two impressively (embarrassingly?) clean plates to your kitchen.

Cornbread has always been a house favorite. It regularly graced the dinner table when I was growing up and not a whole lot has changed these days, except the packaging. Mom baked her cornbread in round cake pans, serving the warm wedges as part of dad’s favorite “Poor Man’s Supper” – beans, potatoes, and cornbread. If Dad wasn’t using his cornbread to sop up the juice from the beans on his plate, he ate it straight from the pan, smeared with peanut butter.

We prefer our cornbread sweet and spicy, crumbled into a bowl of chili. Or better yet – warm from the oven and drizzled with honey. We also prefer it in easy-to-grab muffins or dress-it-up madeleines. There are no wrong choices here!

For something that looks like it could be pretty fussy, this recipe is super low maintenance. I dump everything in at once and don’t even bother thawing the corn kernels. If I weren’t so lazy, I might even grab a bowl and a wooden spoon and mix them up by hand. But that’s just crazy talk.

Sweet & Spicy Corn Madeleines

Tender, sweet, and spicy corn madeleines.

Ingredients

  • 4 Tbsp butter, melted and slightly cooled
  • 1 cup heavy cream
  • 1 egg
  • 1 cup + 2 Tbsp flour
  • 1/2 cup cornmeal
  • 1/3 cup sugar
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 heaping cup corn kernels
  • 2 serrano peppers, diced
  • 1/2 heaping cup of shredded sharp cheddar

Instructions

  1. Preheat oven to 350.
  2. Prepare two madeleine pans with baking spray (the recipe yields ~18 madeleines so you only have to grease 1/2 of the second 12-mold pan).
  3. Add all ingredients to the bowl of your stand mixer. Mix on low until combined.
  4. Scoop batter into madeleine pans, filling the molds about 3/4 full.
  5. Bake for 12-15 minutes, until the edges have browned.
  6. Let cool in pan for 5 minutes and then turn out onto a rack. Serve warm.

Notes

Yields: 18 madeleines

Adapted from Rather Rich Corn Muffins

Estimated time: 25 minutes

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