Honey Butter Cornbread Madeleines

A little bit Texas, a little bit France – Honey Butter Cornbread Madeleines take the traditional French cookie and pair it with the savory flavors of honey-butter cornbread. Easy, delicious, and flavorful, this savory cookie recipe is a must-try for anyone who loves cookies or cornbread!

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Sweet and savory Honey Butter Cornbread Madeleines are just about the best thing on the planet. They’re not too sweet, buttery (but not too buttery), and are enough like cornbread that you’re wondering if they’re a cookie or a quick bread, but after one bite, you just won’t care because they’re that gosh darn good.

Cornbread is notorious for cooking slowly, but these madeleine cookies are ready in about 12 minutes, making them the perfect pick for classing up that pot of chili or serving with soup. You can also munch on them with a cup of coffee or grab one (or two) for a quick snack.

Easy to make and lighter than a traditional cornbread recipe, these Honey Butter Cornbread Madeleines are pretty nearly perfect. Oh, and they freeze like a dream! I often have some of these in my freezer, ready to grab whenever the craving strikes.

Ready to blend the best of a cookie with Southern cornbread? Here’s how to make Honey Butter Cornbread Madeleines.

What Are Madeleines?

Madeleines are light, spongy, buttery French cookies with a distinctive shape. They are baked in pans filled with shallow impressions that give the cookies a shell-like appearance. Madeleine pans are readily available online, or you can find them in specialty bake shops.

Ingredients

• Cornmeal – Not to be confused with cornflour (also known as cornstarch). Yellow or white cornmeal will work.
• All-purpose flour – Just scoop the flour and level it off without tapping it. Packing flour makes the cornbread dense and tough.
• Honey – Adds sweetness and moisture. Don’t skip it—it balances the cornmeal flavor.
• Baking powder – Check the expiration date or the cornbread won’t rise properly.
• Baking soda
• Salt – I use Kosher salt.
• Egg – – Just 1 large egg. Extra large works without adjustment.
• Butter – I use salted butter.
• Buttermilk – No buttermilk? See my tips below.

How To Make This Honey Butter Cornbread Madeleines Recipe

Scroll down for the full recipe card with exact measurements and printable instructions.

Start by preheating the oven to 400°F. Spray the madeleine pan generously with non-stick baking spray, then place the pan on top of a baking sheet for easier handling and more even baking.

In a large mixing bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt until evenly combined.

In a separate bowl, whisk the eggs, melted butter, honey, and buttermilk until smooth and fully blended.

Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix the batter or the madeleines can become dense instead of tender.

Transfer the batter to a measuring cup or another container with a pour spout. This makes it much easier to fill the madeleine molds neatly.

Fill each madeleine cavity almost to the top with batter, smoothing lightly if needed. Bake for about 12 minutes, or until the madeleines are set and lightly golden around the edges.

Allow the madeleines to cool in the pan for a few minutes before transferring them to a cooling rack. Serve warm with honey butter or enjoy them on their own.

How Do You Know When Madeleines Cookies Are Cooked?

Because they’re so shallow, madeleine cookies cook pretty quickly. You can either insert a toothpick to tell if they’re cooked – the toothpick should come out mostly clean (a few clinging crumbs are fine), or you can look to see if the cookie is set in the middle and golden brown around the edges.

No Buttermilk? Never fear!

Can you make cornbread without buttermilk? You sure can! You can get close to the same thickness and tanginess as buttermilk by combining milk and sour cream. Replace 3/4 of the buttermilk with regular milk, then top it up to the full measurement with sour cream. Mix well, and voila, you’ve got a quick buttermilk replacement.

Chef Jenn’s Tips

• The madeleine cookie batter doesn’t need fancy mixing tools or stand mixers. A spatula will do the job.
• Don’t overmix the batter – mix it until it’s all combined.
• Madeleines will puff up some, so don’t overfill the madeleine pan with batter.

Make It A Meal

I serve these alongside a big pot of Smoked Brisket Chili or my Texas Cowboy Stew in a Dutch Oven. The honey butter glaze on the madeleines plays against a smoky, spiced bowl better than a regular cornbread square does.

For a full Texas spread, set them out with Smoked Pulled Pork and a side of Slow Cooker Southern Green Beans. Save a few madeleines for after, split and warmed, with extra honey butter.

Storage

Store cooled madeleines in an airtight container at room temperature for up to 2 days. They’re best the day they’re baked, when the edges still have crisp on them. To revive day-two madeleines, warm them in a 300°F oven for 3 to 4 minutes and brush with fresh honey butter. Freeze unglazed madeleines in a zip-top bag for up to 1 month, thaw at room temperature, then warm and glaze before serving.