Jalapeno Cornbread Madeleines (Muffins)

Here’s a flavorful recipe for Jalapeño Cornbread Madeleines (or Muffins) — a fusion of buttery French madeleines and Southern-style cornbread, with a spicy kick!

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🌽 Jalapeño Cornbread Madeleines (or Muffins)

🕒 Prep Time: 15 mins

🧁 Bake Time: 12–15 mins
🍽️ Yield: About 18 madeleines or 10 mini muffins

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Ingredients

Dry:

• 3/4 cup (95g) yellow cornmeal

• 3/4 cup (95g) all-purpose flour

• 2 tsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp salt

• 1 tbsp sugar (optional for mild sweetness)

Wet:

• 2 large eggs

• 1/2 cup (120ml) buttermilk (or use 1/2 cup milk + 1 tsp vinegar/lemon juice)

• 1/4 cup (60ml) melted unsalted butter (plus extra for greasing)

• 1 tbsp honey (optional, for sweetness)

Add-ins:

• 1 small jalapeño, finely diced (remove seeds for less heat)

• 1/2 cup (60g) shredded sharp cheddar cheese (optional but delicious)

• 2 tbsp chopped scallions or chives (optional)

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Instructions

1. Preheat oven to 375°F (190°C).
   Lightly grease your madeleine pan or mini muffin tin with butter or spray.

2. Mix dry ingredients:
   In a medium bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and sugar.

3. Mix wet ingredients:
   In another bowl, beat eggs, then whisk in buttermilk, melted butter, and honey until smooth.

4. Combine:
   Pour wet mixture into dry ingredients and stir until just combined. Do not overmix.

5. Fold in the extras:
   Gently fold in diced jalapeños, shredded cheese, and scallions (if using).

6. Fill molds:
   Spoon the batter into your prepared madeleine or muffin molds — fill about 3/4 full.

7. Bake:
   Bake for:

   • Madeleines: 10–12 minutes

   • Mini muffins: 12–15 minutes
     or until golden brown and a toothpick comes out clean.

8. Cool:
   Let them rest for 5 minutes, then remove from the pan and cool slightly before serving.

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🔄 Variations

• Add crumbled bacon for a smoky flavor.

• Use pepper jack cheese for extra heat.

• Top with a tiny dollop of honey butter before serving.

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🧊 Storage

• Store in an airtight container at room temp for up to 2 days.

• Freeze for up to 2 months. Reheat in a toaster oven for best texture.