Pro Pastry Chef Teaches You How To Make Jalapeño Cornbread Madeleines! | Fall Favourite Recipes

buttermilk

🥗Healthier: Greek yogurt

💰Cheaper: milk + vinegar

Greek yogurt adds creaminess with fewer calories.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack cheese

Monterey jack is often less expensive and melts well.

jalapeños

🥗Healthier: poblano peppers

💰Cheaper: banana peppers

Banana peppers provide a milder flavor at a lower cost.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Margarine can be a cost-effective substitute.

Chill the madeleine pans in the refrigerator.

Brush the chilled madeleine pans with melted butter.

Melt 3 tablespoons of butter for the cornbread batter.

In a bowl, combine 2/3 cup cornmeal and 1/4 cup cornstarch.

Add 2 tablespoons of sugar, 3/4 teaspoon baking powder, 1/2 teaspoon salt, and 1 teaspoon chili powder to the dry ingredients and whisk to combine.

Measure 2/3 cup of kefir and add it to the dry ingredients along with 2 eggs.

Whisk everything together while pouring in the melted butter.

Add 1 cup of corn kernels and diced jalapeño to the batter and stir to combine.

Scoop the batter into the prepared madeleine pans, filling each mold.

Bake in a preheated oven at 400°F for 10-12 minutes until golden brown around the edges.

Let the madeleines cool in the pan for about 15 minutes before removing them.

Serve warm, optionally with chili or cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens