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.
CORNBREAD MADELEINES WITH JALAPENO
- 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”
Looks like I need to buy a pan to replace the one I got rid of when I last moved. 🙂
Hi Judy, Like Darlene said, I think a mini muffin tin would be great or even a cake pan and then slice. Thanks for stopping by.
These look so good! I gave my madeleine pan to my daughter. I´m sure this would make mini muffins as well.
Hi Darlene, your mini muffins pan is a great idea that I just shared with Judy. Have a wonderful weekend.
A very appetizing recipe for a special occasion. jalapeños are not easy to find in Chile, but you can try. Greetings.
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.
These look so good with pancetta, cheese and jalapeno!
Thanks Angie. Not as original as your stuff but they are good.
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.
I hope he likes them. Thanks Linda.
I love cornbread and don’t eat enough of it. Maybe now…
Well, this is a tasty easy one and I know you have been VERY busy.
Wow this sounds so yum!😋💕✨
Thanks so much.
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.
Thanks Pam. I also serve cornbread with all kind of soups and chili. Have a wonderful weekend.
they look delicious. i do love savoury bakes.
Thanks so much Sherry. Have a wonderful weekend.
Uhmm.. Delicious😋😋😋 it’s very beautiful too like an artwork 😍😍😍
You are so very nice. Thank you.
These look so good! If I were to make mine from scratch, what is in the mix? Cornmeal salt and baking powder?
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.
You too! Have a warm and lovely holiday!
The perfect cornbread for Thanksgiving or any time!
Something easy that looks fancy. Thanks for stopping by.
Yum! I haven’t had cornbread in years. And now I am wondering why not. Thank you for the recipe. I will give it a try!
Thanks Donna for reading Donna. I think this would be a yummy way to get back to cornbread.
A very interesting combination of flavors 😋
Oh yum! Les would like a double batch, please! 🙂