Cornbread Madeleines with Ancho Chile Butter

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