CORNBREAD MADELEINES – not exactly Proust’s recipe

Hi there,

When Dom and I were younger, we took a trip to New Orleans during Mardi Gras. We were captivated by the beauty of New Orleans and held hostage by the food. Upon our return, the Commander’s Palace Cookbook became my bible for a long period of time. As good luck would have it, a wonderful restaurant opened on South Street in Philadelphia, called Cafe Nola. One of the items on their menu was the most delicious cornbread with jalapeño.

I have never found another slice of cornbread that was as delicious. But, the other day on a whim I ordered a Madeleine pan and decided to make Cornbread Madeleines. After the first bite, just like Proust, I was transported back to Cafe Nola. These little beauties are going to grace our table this Thanksgiving.

The sight of the little madeleine had recalled nothing to my mind until I tasted it….” Marcel Proust



  • 2 boxes of Jiffy Corn Muffin mix
  • 1 tablespoon of minced fresh rosemary
  • 4 ounces of diced pancetta
  • 3/4 cup of shredded parmesan cheese
  • 2/3 cup of half and half
  • 2 eggs
  • 1 Jalapeno minced


  • Preheat oven to 350 degrees
  • Combine all the dry ingredients
  • Add to the dry ingredients the wet ingredients
  • Combine by hand until just blended
  • Spoon into madeleine molds, filling them almost to the top
  • Bake 15 minutes, (check after 10 minutes time)
  • Let cool and remove from pans


29 responses to “CORNBREAD MADELEINES – not exactly Proust’s recipe”

  1. Thanks so much reading and commenting. I am sure any native hot pepper would make a good substitute. If you do make them, please let me know how they came out.

  2. I will definitely try these! Madeleine’s are one of husband’s favorite treats so I’m always looking for new ideas to change things up.

  3. What fun! I love cornbread and make it when I’m serving a vegetable chilli, or thick soup, etc. This looks DELICIOUS. I didn’t know there were Madeleine pans. Hmmmmm.

    • Hi, sorry this took so long. The last couple of days got away from me. Wheat flour, yellow corn meal, sugar, lard, baking soda. I never looked at the ingredients before and the lard did surprise me but I know a lot of homemade cornmeal recipes call for butter. Have a blessed Thanksgiving, Dorothy.

Any comments or suggestions are appreciated. If you like this recipe, please give it to your friends.

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