Easy Cornbread Madeleines Recipe: Perfect Bite-Sized Bread for Chili & More
Discover a delightful twist on classic cornbread with these irresistible Cornbread Madeleines. Years ago, while experimenting with a new Madeleine pan, I stumbled upon this recipe, and it quickly became a memorable culinary adventure. These aren’t your average Madeleines; they offer a savory, slightly sweet profile that pairs exceptionally well with hearty stews and especially chili. While my Madeleine pan doesn’t see daily use, this particular recipe holds a special place, reminding me of the sheer joy of transforming a familiar comfort food into something elegantly bite-sized and wonderfully unique.
The beauty of Cornbread Madeleines lies in their charming shell shape and delicate texture, making them a fantastic alternative to traditional cornbread muffins or loaves. They’re perfect for dipping into chili, soup, or even enjoying on their own as a savory snack. Although I’ve only crafted these madeleines once before, the experience was so positive that I’ve often thought about revisiting this recipe. They proved to be an excellent accompaniment to a robust vegetarian chili, adding a sophisticated touch to a casual meal. For this recipe, I specifically used the Chicago Metallic 26631 12-Cup Nonstick Madeleine Pan. It’s important to note that despite being labeled “nonstick,” this particular pan demands a very generous greasing to ensure your beautiful Madeleines release cleanly without any sticking. Don’t skimp on the butter or shortening!
Why Cornbread Madeleines Are a Must-Try
These aren’t just pretty faces; Cornbread Madeleines offer a unique combination of textures and flavors. The classic crisp edges and tender interior of a Madeleine meet the rustic, comforting notes of cornbread. The slightly sweet batter, when baked in the distinct shell molds, creates individual portions that are both elegant and incredibly satisfying. They elevate any meal, turning a simple bowl of chili into a more refined dining experience. Plus, their small size makes them ideal for portion control and easy serving at gatherings.
Perfect Pairings: Beyond Chili
While these Cornbread Madeleines are a match made in heaven with Quick Vegetarian Chili or Fuzz’s Tofu Chili aka Vegetarian Chili, their versatility extends much further. Imagine them alongside a hearty beef stew, a vibrant vegetable soup, or even a simple green salad with a rich dressing. They can also be a unique addition to a brunch spread, served with a dollop of honey butter or a sprinkle of fresh herbs. Their subtle sweetness means they could even complement certain fruit chutneys or jams for a fascinating sweet-savory combination.
Related Cornbread & Chili Recipes You’ll Love:
- Quick Vegetarian Chili
- Fuzz’s Tofu Chili aka Vegetarian Chili
- Small Batch Cast Iron Skillet Cornbread
- No Flour No Sugar Cornbread Recipe
- Sweet Corn Bread (Reduced Fat)
Recipe: Cornbread Madeleines
Cornbread Madeleines
Anna
Pin Recipe
Ingredients
- ½ cup plus 2 tablespoons finely ground cornmeal (56 grams, preferably fine or medium-ground for best texture)
- ¼ cup plus 2 tablespoons all-purpose flour (48 grams, unbleached recommended)
- 2 tablespoons granulated sugar (25 grams, for a touch of sweetness that balances the savory notes)
- ¼ teaspoon salt (enhances all the flavors)
- 1 teaspoons baking powder (for lift and tenderness)
- ¼ teaspoon baking soda (reacts with buttermilk for extra rise)
- ½ cup plus 3 tablespoons buttermilk (ensures moistness and a tender crumb)
- 1 large egg lightly beaten (binds ingredients and adds richness)
- 4 tablespoons unsalted or salted butter, melted (60 grams, provides flavor and moisture. If using salted butter, reduce added salt slightly)
Instructions
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Preheat your oven to 375 degrees F (190 degrees C). This ensures the oven is at the correct temperature for even baking. Prepare your Madeleine pan by rubbing each mold generously with softened butter or shortening. Even if your pan is labeled non-stick, this crucial step prevents sticking and helps achieve that beautiful golden crust. A small brush or even your fingertips can help distribute the grease into all the shell ridges.
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In a medium-sized mixing bowl, combine all your dry ingredients: whisk together the cornmeal, all-purpose flour, granulated sugar, salt, baking powder, and baking soda. Whisk them thoroughly to ensure they are well-combined and evenly distributed. This step is key for a consistent rise and flavor. Next, create a small well or “hole” in the center of the dry mixture. Pour the buttermilk and the lightly beaten egg into this well. Using your whisk, gently mix these two wet ingredients together in the center, gradually incorporating the dry ingredients from the sides. Once partially combined, pour in the melted butter. Continue to mix everything together until you have a uniform batter. Be careful not to overmix; a few lumps are perfectly fine and often preferred in quick breads to avoid a tough texture.
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Carefully spoon about a heaping tablespoon of batter into each prepared Madeleine mold. Aim for each mold to be approximately two-thirds (⅔) full. Overfilling can lead to uneven baking or the batter spilling over. Bake for 10-12 minutes, or until the center of the Madeleines feels firm to the touch, and a cake tester or toothpick inserted into the thickest part comes out clean. The edges should be golden brown and crisp. Allow the Madeleines to cool slightly in the pan for about 5-7 minutes before gently popping them out. This cooling period helps them firm up and release more easily. This recipe typically yields around 18 to 19 Cornbread Madeleines, but this quantity may vary slightly depending on the specific size of your Madeleine molds and how precisely you portion the batter. Enjoy these warm, fresh from the oven, for the best experience!
Tips for Madeleine Pan Success
Using a Madeleine pan, especially if it’s new or not truly non-stick, can be a little daunting. The key to those perfectly sculpted shells is meticulous preparation. Always grease your pan thoroughly with butter or shortening. You can even dust it lightly with flour after greasing for an extra layer of non-stick insurance, especially if you’re experiencing sticking issues. Chilling your greased pan before adding the batter can also help achieve a more pronounced “hump” on the Madeleines, a desirable characteristic.
Customizing Your Cornbread Madeleines
While this recipe provides a fantastic base, don’t hesitate to get creative with your Cornbread Madeleines! Here are a few ideas to inspire you:
- Cheesy Madeleines: Fold in a quarter cup of shredded cheddar, Monterey Jack, or a spicy pepper jack cheese into the batter for a savory kick.
- Herbaceous Delights: Add a tablespoon of finely chopped fresh chives, rosemary, or thyme to the batter to complement savory dishes.
- Spicy Twist: For those who love a bit of heat, mix in a tablespoon of finely diced jalapeños (deseeded for less heat, or with seeds for more) with the dry ingredients.
- Sweet Corn Madeleines: While this recipe is savory-leaning, you could increase the sugar slightly or add a few tablespoons of cooked corn kernels to boost the “sweet corn” flavor.
- Gluten-Free Option: Experiment with a gluten-free all-purpose flour blend (ensure it contains xanthan gum) to cater to dietary needs. Results may vary, but it’s worth a try!
Storage and Reheating
These Cornbread Madeleines are best enjoyed fresh, ideally warm from the oven. However, if you have leftovers, they can be stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. To revive their crispness, a quick reheat in a toaster oven or conventional oven at 300°F (150°C) for a few minutes will work wonders. Avoid the microwave, as it can make them soft and chewy rather than light and crisp.
Whether you’re looking for an elegant side to your chili or a unique bread for your next gathering, these Cornbread Madeleines are sure to impress. Their simple preparation and delightful results make them a recipe worth revisiting again and again. Enjoy the process of baking and savoring every single bite!