Monday, February 15, 2016

Green Chile Cornbread Madeleines {Gluten-Free}

The Precise Kitchen Elf requested cornbread madeleines two weekends ago. I am just now getting around to posting the recipe. Yikes.

"Oh...and can you make chili to go with those?!?" Ummm...okay. If you haven't figured it out: I'm easily swayed and prone to culinary suggestion. I dug out my madeleine pan.*


  • butter or oil for greasing the madeleine pan
  • 1 C yellow cornmeal
  • 1 C flour (I used a gluten-free blend so Jake could partake)
  • 2 t organic granulated sugar
  • 1 t baking powder
  • ½ t baking soda
  • ½ C cheddar cheese, shredded
  • 1 T green chiles, finely chopped
  • 3 large eggs
  • 1 C buttermilk
  • ½ C corn kernels

Preheat oven to 325 degrees F. Grease, or butter, your madeleine pan and set aside.

Whisk together the cornmeal, flour, sugar, baking powder, and baking soda in a medium mixing bowl. Set aside. In a separate bowl, lightly beat the eggs and then pour in the buttermilk and mix until smooth. Fold in the cheese, green chiles, and corn kernels.

Stir together the wet and dry ingredient until just moistened. Take care not to overmix as the madeleines will get tough.

Place in the oven and bake till the madeleines puff up and the edges are golden, Mine took approximately 13 to 15 minutes.

Remove the pans from the oven and let cool on a wire rack for 3 to 5 minutes. Unmold. You may be able to tap them out; I used a small spatula to ease them out of the molds onto the cooling racks.

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