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Pepper Jack Cornmeal Madeleines

Fluffy, savory Madeleines with the faint essence of spicy Cabot Pepper Jack cheese. To me, Madeleines are buttery enough on their own, but you can certainly serve them with some butter like they did at Jardin and I wouldn’t judge you.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Appetizer
Cuisine: American
Servings: 14 Madeleines
Author: The Kitchen Prep


  • cup flour
  • 2 tablespoons cornmeal
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • cup finely grated Cabot Pepper Jack Cheese
  • 2 eggs
  • 1 stick {8 tablespoons} unsalted butter melted
  • 2 tablespoons milk


  • Preheat the oven to 400 degrees. Lightly mist a Madeleine mold or mini muffin tin with non-stick spray. Set aside.
  • In a medium bowl, whisk together flour, cornmeal, sugar, baking powder, salt, and cheese until combined.
  • In a separate bowl {or in a stand mixer fitted with the whisk attachment}, beat eggs until pale and slightly frothy.
  • Add about half the dry mixture to the eggs, and fold it in gently with a silicone spatula until it just disappears. Fold in the remaining dry ingredients just until everything is moistened. The batter will be thick.{Don't overmix.}
  • Pour in the melted butter and fold it into the batter gently. Once it is fully incorporated, add the milk and fold it in as well. The batter will look kind of ugly and curdled -- it's supposed to look that way.
  • Scoop batter into the prepared Madeleine mold, filling each cavity to just under the top. {They will puff up as they bake so don't overfill.}
  • Bake for about 12 to 14 minutes or until the tops are golden and the edges are slightly browned.


These are best served warm and/or on the same day they are made.
You can buy a Madeleine mold at most specialty stores or places like HomeGoods for a few dollars, but if you don't have one, you can also bake the batter in mini-muffin tins. They won't have the signature Madeleine look, but they'll still be good to eat!