Cheddar Scallion Cornbread Madeleine’s

Last night, although it was just my husband and I celebrating Memorial Day, I decided I’d make a fun meal.  So I made some incredibly delicious Asian BBQ Kobe Beef Ribs which I’ll be posting in my newsletter next week, Asian Rainbow Slaw, BBQ Baked Beans and Cheddar Scallion Cornbread Madeleine’s. To finish off our dinner we had some refreshing iced cold watermelon.

I know it sounds like a lot for just the two of us, but we like leftovers, and I’m sure my son will be popping over in the next day or so and open the refrigerator to see what might be in there that he can nibble on.  Not too much goes to waste in my house.

The meal was superb and while neither of us over indulged we licked our platters clean.

I especially loved the Cornbread that I put in my Madeleine Pan.  It made for a perfect serving and of course if you wanted more there was plenty to go back to.

Although you can make these in a regular 9×13″ pan why not go for the WOW factor and make them in something different?  If you like cornbread you’ll love these, and with BBQ season here, they’re perfect for large gatherings and easy to pick up.

If you try these please let me know what you think.

Cheddar Scallion Cornbread Madeleine’s
Makes about 36 Madeleines or 18 squares


Nonstick cooking spray or unsalted butter for preparing pan

2 cups all-purpose flour
1 cup yellow cornmeal
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
Pinch of freshly ground pepper

2 large eggs
1/2 cup sugar
1/2 cup (1 stick) unsalted butter, melted and cooled
3/4 cup sour cream
1/2 cup whole milk

2 cups shredded sharp white Cheddar cheese
1 cup thinly sliced scallions, white and tender green parts


Preheat the oven to 350 degree F. Spray 36 madeleine molds or one 9-by-13-by-2-inch baking pan with nonstick cooking spray, or grease with butter.

In a large bowl, stir together the flour, cornmeal, baking powder, baking soda, salt and white pepper. In a medium bowl, whisk together the eggs and sugar until thickened and smooth. Add the melted butter and whisk until incorporated. Then add the sour cream and milk and whisk until smooth.

Add the egg mixture to the flour mixture and stir until just until combined. Add the cheese and scallions and mix gently just until evenly incorporated. Do not overmix. Using a spoon, fill each prepared madeleine mold half full with batter. Or, pour the batter into the prepared baking pan.

Bake for 12 to 15 minutes, or until the corn bread is golden. Let cool in the madeleine pans or baking pan on a wire rack. Invert the pan onto the rack, or if using a rectangular pan cut into squares and remove from the pan. Serve warm or at room temperature.

Note: This recipe can easily be divided in half.


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