Recipe courtesy of Tia Mowry
Episode: Booze and Bites
Save Recipe Print
Cornbread Madeleines with Ancho Chile Butter
Total:
40 min
Active:
30 min
Yield:
6 to 8 servings (26 to 28 madeleines)
Level:
Easy
Total:
40 min
Active:
30 min
Yield:
6 to 8 servings (26 to 28 madeleines)
Level:
Easy

Ingredients

Ancho Chile Butter:
Cornbread Madeleines:

Directions

Special equipment: a madeleine mold

For the ancho chile butter: Mix the butter, cilantro, ancho powder, honey and 1/2 teaspoon sea salt in a small bowl. Set aside.

For the madeleines: Preheat the oven to 400 degrees F. Spray the madeleine mold with cooking spray.

Mix the cornmeal, flour, sugar, baking powder and 1/2 teaspoon kosher salt in a small bowl. Set aside.

In a large bowl, whisk together the buttermilk, melted butter and egg until well mixed. Stir the flour mixture into the buttermilk mixture until just combined; do not overmix. Fold in the Cheddar, corn and jalapenos.

Scoop 1 heaping tablespoon of the mixture into each madeleine mold. Gently tap the mold to release any air bubbles. Bake until golden brown and a toothpick inserted in the center comes out clean, 8 to 10 minutes.

Serve the madeleines dolloped with the ancho butter.

Best of Food Network 6 Videos

Get the recipe

Giant Chocolate Lava Cake 00:36

Create this cake's lava center by burying ice cream bars in the batter.

IDEAS YOU'LL LOVE

Southern Cornbread

Recipe courtesy of Cat Cora

Creamed Corn Cornbread

Recipe courtesy of Alton Brown

Jalapeno Cheddar Cornbread

Recipe courtesy of Ina Garten

Honey Cornbread Muffins

Recipe courtesy of The Neelys

Cornbread-Chili Casserole

Recipe courtesy of Trisha Yearwood

Rosemary Cornbread Lentil Pot Pie

Recipe courtesy of Katie Lee

Two Meat Chili with Scallion Cornbread

Recipe courtesy of Nancy Fuller

Madeleines

Recipe courtesy of Gale Gand

Madeleines

Recipe courtesy of David Rosengarten

Browse Reviews By Keyword