Happy Thanksgiving! As I mentioned in the sautéed Brussels sprout recipe post, we had a second recipe to share. This one has a bit of a kick but a nice flavor. This recipe is from the New York Times, and when I read it I thought – I like cornbread, jalapeños are nice and I’d love to put my madeleine pan to use! My sister-in-law was ok with me bringing something new to our Thanksgiving dinner and so I gave it a go. Scott thought to serve them with honey and that was a nice touch, a little sweet with the savory.
Credit: New York Times
Cornbread Madeleines witih Jalapeño
2 tablespoons unsalted butter
1/4 cup finely chopped shallots
3 1/2 ounces finely chopped jalapeños, stemmed, seeded and minced
3/4 cup corn meal, preferably stone ground
1 cup corn flour, preferably stone ground
2 teaspoons salt
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1 cup whole milk
3/4 cup buttermilk
2 large eggs
Use 1 1/2 tablespoons of the butter to grease 3 madeleine pans (12 madeleines each). Heat oven to 350 degrees.
Place remaining 1 1/2 teaspoons butter in a small skillet, add shallots and sauté on medium 6 minutes or so, until soft and barely beginning to brown. Mix with jalapeños in a small bowl and set aside.
Combine corn meal, corn flour, salt, baking powder and baking soda in a large bowl and whisk to blend. Mix milk and buttermilk with the eggs in another bowl, beating just enough to blend. Pour wet ingredients over the dry ingredients and fold together. Fold in the shallots and jalapeños.
Spoon batter into madeleine molds, filling them almost to the top. Bake 15 minutes, until firm to the touch. Let cool 30 minutes, then remove from pans. Serve warm, or set aside to rewarm and serve later. Makes 3 dozen.
Sweet Notes: I used 3 tablespoons of butter, half to grease the pan (three times) and half to sauté the shallots. I have one madeleine pan and managed ok making these. I also found you do not need the full 30 minutes to let them cool. We served them room temperature (with honey) and everyone loved them.