Cornbread Madeleines with Ancho Chile Butter

  • Level: Easy
  • Total: 40 min
  • Active: 30 min
  • Yield: 6 to 8 servings (26 to 28 madeleines)
Save Recipe


Ancho Chile Butter:

8 tablespoons (1 stick) unsalted butter, at room temperature

1/4 cup finely chopped fresh cilantro

1 tablespoon ancho chile powder 

1 tablespoon honey 

Sea salt

Cornbread Madeleines:

Cooking spray

1 1/4 cups yellow cornmeal 

1 cup all-purpose flour 

1/4 cup sugar 

1 tablespoon baking powder 

Kosher salt

1 cup buttermilk 

4 tablespoons unsalted butter, melted 

1 large egg 

1/2 cup shredded sharp Cheddar

1 ear corn, roasted, kernels removed

1 jalapeno, finely chopped 


Special equipment:
a madeleine mold
  1. For the ancho chile butter: Mix the butter, cilantro, ancho powder, honey and 1/2 teaspoon sea salt in a small bowl. Set aside.
  2. For the madeleines: Preheat the oven to 400 degrees F. Spray the madeleine mold with cooking spray.
  3. Mix the cornmeal, flour, sugar, baking powder and 1/2 teaspoon kosher salt in a small bowl. Set aside.
  4. 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.
  5. 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.
  6. Serve the madeleines dolloped with the ancho butter.
Get the Recipe

Peanut Butter Molten Bundt

This decadent chocolate bundt cake is filled with molten peanut butter.

Sweet Cornbread

Honey Cornbread Muffins

Sour Cream Cornbread

Southern Cornbread

Roasted Vegetable Chili with Cornbread Biscuits


Italian Cornbread

"The King's" Cornbread