Cornbread Madeleines With Jalapeño Recipe (2024)

What size bread/cake pan to use if one doesn’t own Madeleine pans as well as the change in cooking temperature & time? I’m not interested in buying a pan for just one recipe and I note in the article it was originally served as rounds.

You can use muffin tins. You will have to adjust the baking times. But not very much. Check at 10-11 minutes. You might need more time -- 15 - 18 minutes would be my guess.

Too much salt in the recipe. I would cut it down to 1 teaspoon.Adding 1/4 cup imported grated cheddar improved the taste.

Good but not great. Some notes: 1) I followed the recipe exactly and found the result bland, despite all the work of mincing 6 jalapenos. I want to try again with cheddar, ground black pepper, and scallions. 2) I used a mini-muffin pan and baked for 15 mins. They were attractive and bite-sized, and this way I didn't have to buy a special pan. 3) This might be one of those recipes that gives you a basic upon which to elaborate. In other words, add stuff! Worth it for gluten-free guests.

Way too much salt!!!

Try mixing in one ear of freshly shucked corn

Adding 6 slices of crumbled bacon, and kernals from 3 ears of fresh corn makes them even better

I used a mini-muffin pan and baked for 15 mins. @ 350. I didn't want to end up with discs or something unattractive, and a mini-muffin pan has the added benefit of a large yield. You get a big batch without having to butter (and wash) multiple pans.

I found these to be a bit bland. There were spicy enough with the jalapeño but I feel like there should have been a titch of sugar. Also, definitely agree about too much salt!There is an important distinction about corn flour. It is NOT corn starch, nor is it the same as corn meal. The best thing to do in the US is to look for masa harina. Maseca is probably the most common brand and is carried in most grocery stores, as is Bob's Red Mill.

What these so-called madeleines are missing is sweetness. Most cornbread recipes use either very sweet summer corn or an addition of sugar or honey. This recipe calls for none. In producing a balanced bread one will find even a minute addition of sweetness brings forth many of the other subtle flavors. I used good quality corn meal, (any flour will work, unless you have really good masa the corn flour will not add any corn taste and only serves to keep this dish gluten free)

Wondering if one could substitute regular flour for the cornflour. Most cornbread recipes I have made use cornmeal and regular flour. I would prefer not to purchase it for this one single use. Hope to hear back from someone. Thank you.

I found these too eggy. This recipe did not work for me nor would I say these are madeleines. I think they could have benefitted from butter in the batter and maybe just yolks in the batter? Either way I will not make these again.

Many subs for a pandemic pantry. We didn’t have corn flour so we used regular all purpose and just swapped the proportions, so 1c corn meal and 3/4c regular flour. We didn’t have fresh jalapeños so we used pickled ones -about 1/4c, and about 3oz shredded sharp cheddar. I would cut down a little on the salt next time as others have mentioned. We just used lemon juice/milk to sub for buttermilk. We had to add 3 minutes to the cook time to get the right firm texture. They came out nicely!

This is a great accompaniment to traditional Black Eyed Peas stew for good luck. I do agree that it’s too much salt but I love this recipe so much as always a hit! Thank you

I have made these many times to rave reviews. Making a double batch for a party tonight. I have been spraying with Pam instead of buttering. Works fine.

Adding 6 slices of crumbled bacon, and kernals from 3 ears of fresh corn makes them even better

I made these exactly as the recipe instructs using jalapenos. I also made a batch using smoky sun dried tomatoes. Although the batter was very salty the final product was less so. The madeleins looked beautiful. The taste, however, was only so-so. My husband preferred the sun dried tomato version. If I decide to make these again I will use a bit less salt and maybe add a little cheese. Or maybe just use a completely different recipe, borrowing only the idea of the gorgeous corn madeleins.

Try mixing in one ear of freshly shucked corn

Added extra jalapeños and cheese based on notes from others, still incredibly bland. Tried to doctor it up w more salt and pepper to no avail. Maybe green onions or a touch of creamed corn?

We loved this recipe. One of my sons asked me if next time I could put a smidge of cheese. I'll try a couple of tablespoons of cheddar and jet you know. Personally I think it's perfect as it stands!

Way too much salt!!!

Good but not great. Some notes: 1) I followed the recipe exactly and found the result bland, despite all the work of mincing 6 jalapenos. I want to try again with cheddar, ground black pepper, and scallions. 2) I used a mini-muffin pan and baked for 15 mins. They were attractive and bite-sized, and this way I didn't have to buy a special pan. 3) This might be one of those recipes that gives you a basic upon which to elaborate. In other words, add stuff! Worth it for gluten-free guests.

These seemed ideal to swap out for my corn cheddar chive mini muffins on Thanksgiving. Been baking for decades. Especially madeleines. Got the best ingredients from Whole Foods this morning and decided to bake and freeze the madeleines. A disaster! The batter was very runny. The result was vile. Terrible texture. Gummy. Nearly impossible to pry out of the pan. Next time will stick to the good, old Quaker cornmeal recipe and jazz it up with jalapeños. OK if you can’t have gluten, I suppose.