Recipe courtesy of Tia Mowry
Episode: Booze and Bites
Cornbread Madeleines with Ancho Chile Butter
40 min
30 min
6 to 8 servings (26 to 28 madeleines)
40 min
30 min
6 to 8 servings (26 to 28 madeleines)


Ancho Chile Butter:
  • 8 tablespoons (1 stick) unsalted butter, at room temperature
  • 1/4 cup finely chopped fresh cilantro
  • 1 tablespoon ancho chile powder 
  • 1 tablespoon honey 
  • Sea salt
Cornbread Madeleines:
  • Cooking spray
  • 1 1/4 cups yellow cornmeal 
  • 1 cup all-purpose flour 
  • 1/4 cup sugar 
  • 1 tablespoon baking powder 
  • Kosher salt
  • 1 cup buttermilk 
  • 4 tablespoons unsalted butter, melted 
  • 1 large egg 
  • 1/2 cup shredded sharp Cheddar
  • 1 ear corn, roasted, kernels removed
  • 1 jalapeno, finely chopped 


Special equipment: a madeleine mold

For the ancho chile butter: Mix the butter, cilantro, ancho powder, honey and 1/2 teaspoon sea salt in a small bowl. Set aside.

For the madeleines: Preheat the oven to 400 degrees F. Spray the madeleine mold with cooking spray.

Mix the cornmeal, flour, sugar, baking powder and 1/2 teaspoon kosher salt in a small bowl. Set aside.

In a large bowl, whisk together the buttermilk, melted butter and egg until well mixed. Stir the flour mixture into the buttermilk mixture until just combined; do not overmix. Fold in the Cheddar, corn and jalapenos.

Scoop 1 heaping tablespoon of the mixture into each madeleine mold. Gently tap the mold to release any air bubbles. Bake until golden brown and a toothpick inserted in the center comes out clean, 8 to 10 minutes.

Serve the madeleines dolloped with the ancho butter.

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