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Green Chile Cornbread Madeleines #BakingBloggers


This month, Sue of Palatable Pastime told the Baking Bloggers that for March we are dusting off our madeleine pans...and we learned that Wendy of A Day in the Life on the Farm didn't have one (but she bought one for this event) and Karen of Karen's Kitchen Stories has five pans! Well, I am somewhere in the middle there. I have a pan and I have used it. But I don't use it often enough. So I am grateful to have some new recipes to try. This is what the #BakingBloggers are sharing...


Green Chile Cornbread Madeleines

Throughout the years, I have made a variety of sweet madeleines from Lavender-Lemon Madeleines to Pink Peppercorn Madeleines. and Mint Chocolate Madeleines (all photographed above). But savory madeleines have been far fewer. I decided to fix that and, as luck would have it, my Precise Kitchen Elf requested cornbread madeleines a few months ago and I am just now getting around to posting the recipe. Perfect timing.

"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.*

Ingredients
  • butter or oil for greasing the madeleine pan
  • 1 cup yellow cornmeal
  • 1 cup flour
  • 2 teaspoons organic granulated sugar
  • 1 teaspoon baking powder
  • ½ teasoiib baking soda
  • ½ cup cheddar cheese, shredded
  • 1 Tablespoon green chiles, finely chopped
  • 3 large eggs
  • 1 cup buttermilk
  • ½ cup corn kernels (I used canned, drained and blotted dry)

Procedure

Preheat oven to 325 degrees Fahrenheit. 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.

*This blog currently has a partnership with Amazon.com in their affiliate program, which gives me a small percentage of sales if you buy a product through a link on my blog. It doesn't cost you anything more. If you are uncomfortable with this, feel free to go directly to Amazon.com and search for the item of your choice.

Comments

  1. Cornbread was one of the uses I thought of for this pan as well.

    ReplyDelete
  2. I could just dip one in the chili!

    ReplyDelete
  3. I love that you used these for cornbread! What a fabulous idea!

    ReplyDelete
  4. They look pretty amazing and love the idea of making corn bread madeleines which are perfect with a bowl of chili. Awesome!

    ReplyDelete

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