Cornbread Madeleines with Leeks and Pecans
Elevate your appetizer game with these Cornbread Madeleines with Leeks and Pecans—a savory twist on the classic French treat. These golden, bite-sized cornbread morsels perfectly balance the delicate crunch of toasted pecans with the subtle sweetness of sautéed leeks, creating a fusion of rich, earthy flavors. Made with a combination of yellow cornmeal and all-purpose flour, these madeleines boast a tender, moist crumb that’s irresistible straight out of the oven. Quick and easy to prepare in just under 30 minutes, they’re perfect as an elegant party snack, a side for hearty soups, or even a unique addition to your holiday table. Serve warm or at room temperature for a crowd-pleasing bite that’s as visually appealing as it is delicious.
TITAN HAUS
Pure Titanium KitchenwareWhy 10,000+ Chefs Switched to Titanium
Recipe Information
Ingredients
- 0.5 cups all-purpose flour
- 0.5 cups yellow cornmeal
- 1 teaspoons baking powder
- 0.5 teaspoons kosher salt
- 1.5 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted and cooled slightly
- 0.5 cups buttermilk
- 1 large egg
- 1 leek (white and light green parts only), finely chopped
- 0.25 cups pecans, toasted and finely chopped
- 1 tablespoons vegetable oil or nonstick spray (for greasing the madeleine pan)
Instructions
Preheat your oven to 400°F (200°C). If using a metal madeleine pan, lightly grease it with vegetable oil or nonstick spray to prevent sticking.
In a medium-sized skillet over medium heat, cook the chopped leek with a pinch of salt in 1 tablespoon of the melted butter until softened and slightly translucent, about 3-4 minutes. Remove from heat and set aside to cool.
In a large mixing bowl, whisk together the all-purpose flour, yellow cornmeal, baking powder, kosher salt, and granulated sugar until well combined.
In a separate bowl, whisk together the remaining melted butter, buttermilk, and the large egg until smooth and emulsified.
Pour the wet mixture into the dry ingredients and fold gently with a spatula until just combined. Be careful not to overmix.
Fold the cooled cooked leeks and the toasted, chopped pecans into the batter until evenly distributed.
Spoon about 1 tablespoon of batter into each cavity of the prepared madeleine pan, smoothing the tops gently with the back of the spoon. Fill each cavity about three-quarters full.
Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and a toothpick inserted into the center of a madeleine comes out clean.
Allow the madeleines to cool in the pan for 2 minutes before carefully turning them out onto a wire rack to cool completely.
Serve warm or at room temperature. These are best eaten the same day but can be stored in an airtight container for up to 2 days.
Nutrition Facts
Calories |
123 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.6 g | 10% | |
| Saturated Fat | 3.1 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 27 mg | 9% | |
| Sodium | 87 mg | 4% | |
| Total Carbohydrate | 11.9 g | 4% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 2.4 g | ||
| Protein | 2.2 g | 4% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 20 mg | 2% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 50 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
