Honey Butter Cornbread Madeleines

4.20 from 10 votes

Honey Butter Cornbread Madeleines

Lightly sweet and buttery, Honey Butter Cornbread Madeleines are the perfect blend of sweet and savory. Serve them with chili or soups or just nibble on them with a cup of coffee.

Prep Time10

Cook Time12

Total Time22

Course: Appetizers, Desserts

Cuisine: American, French

Keyword: cookies, cornbread, cornbread madeleines, madeleine cookies

Servings: servings

Calories: 85kcal

Equipment

1 madeleine mold
baking sheets

Ingredients

3/4 cup cornmeal yellow or white cornmeal
1/4 cup all-purpose flour
2 tablespoons honey
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1 large egg
1 tablespoon butter melted
1 cup buttermilk

Instructions

Preheat your oven to 400-F and prepare the madeleine pan by spraying it with non-stick baking spray. Set the madeleine pan on top of a baking sheet.
Combine the cornmeal, flour, sugar, baking powder, baking soda, and salt in a large bowl.
Whisk the eggs, butter, and buttermilk in a smaller bowl until well-mixed.
Combine the egg-buttermilk mixture with the flour mixture and stir until combined.
Transfer the batter to a measuring cup or something with a pourable spout.
Fill the madeleine molds almost all the way to the rim.
Bake at 400-F for about 12 minutes or until the madeleines are set and lightly brown around the edges.
Cool the cornbread cookies on a cooling rack and enjoy with honey butter or just on their own.

Notes

Chef Jenn's Tips

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

Nutrition