Tuesday, July 19, 2016

Pepper Jack and Green Chile Cornbread Madeleines for #thecreativecookieexchange

Have you ever had a savory madeleine? If not, you're in for a treat with my Pepper Jack Cheese and Green Chile Cornbread Madeleines!
The theme for this month's Creative Cookie Exchange was cheese. As most of you know, I can't eat dairy (wah!) except for small amounts of butter or milk/cream in some baked goods, so to be honest, I was unable to eat my own creation. Everyone who tried them, enjoyed them so I am trusting their judgement on this one. I don't think they would steer me wrong!
These madeleines are not the kind you would have for dessert with a cup of tea (although you could if you wanted!). Think of them as the perfect side dish to a bowl of your favorite chili or tomato soup. 
So, c'mon.  Be wild and take a walk on the savory side! You just might find you enjoy it there...




Green Chile and Pepper Jack Cheese Cornbread Madeleines
Makes 24

Ingredients:
1/4 c diced yellow onion
1 cup yellow cornmeal
1 cup all purpose flour
1/2 teaspoon salt
1 tsp baking powder
1 large egg
1 1/4 cup buttermilk
4 tablespoons honey
5 tablespoons butter melted and cooled
1/2 cup diced green chiles
1/2 cup grated pepper jack cheese

Directions:

Preheat oven to 350 f

Spray a madeleine pan with nonstick spray and set aside.

Heat 2 tsp of olive oil in a small skillet and cook the onions over low heat until softened. Drain and set aside to cool.

Whisk together the dry ingredients in a large bowl.

In a separate bowl, whisk together the egg, milk, honey and melted-cooled butter.

Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the cheese and green chiles.

Spoon enough batter to just fill each madeleine cavity. Bake approx. 10 minutes or until the madeleines spring back when pressed and they are lightly browned.

Remove from oven and cool in pan for about one minute, then remove from pan. Repeat process until all batter is used (be sure to cool the madeleine pan before baking the next batch).


Serve warm or room temp with butter.

As with all Madeleines, these are best enjoyed the day they are baked.



Cheese makes everything better--even cookies! Sweet or savory, you can find them here! You can also use us as a great resource for cookie recipes. Be sure to check out our Pinterest Board and our monthly posts (you can find all of them here at The Spiced Life). You will be able to find them the first Tuesday after the 15th of each month! Also, if you are looking for inspiration to get in the kitchen and start baking, check out what all of the hosting bloggers have made:

12 comments:

  1. I believe I've found the reason to get a madeleine pan.

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  2. Haha! I know, right? I debated about getting one for a long time : )

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  3. Now we're talking! These sound so good with the cornbread, chiles, and cheese.

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  4. How I LOVE this idea! So fun and creative.

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  5. These look and sound delicious! Especially paired up with chili!

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  6. Love this savory twist! I've only used my madeleine pan once and this is reason to dust it off again.

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  7. Thanks Holly! I have to keep coming up with reasons to use my Madeleine pan : )

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  8. Oh yes! So sorry you couldn't try these, but there's more for me! Right? These sound delicious!

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  9. Totally! You can have as many as you like 😊

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