Description
These soft, golden madeleines combine sweet corn with roasted Hatch green chile for a mild kick. They are served warm with a smooth smoked honey butter for a sweet and smoky finish.
Ingredients
Scale
For the madeleines:
- 1 cup fine yellow cornmeal
- 3/4 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 2 large eggs
- 3/4 cup buttermilk
- 1/2 cup unsalted butter, melted
- 3/4 cup roasted Hatch green chile, peeled, seeded, finely chopped
For the smoked honey butter:
- 1/2 cup high-quality honey
- 1/4 cup unsalted butter, softened
- Pinch of smoked sea salt
Instructions
For the madeleines:
- Preheat oven to 375 degrees. Butter and flour madeleine molds.
- In a bowl, whisk cornmeal, flour, baking powder, baking soda, and salt.
- In another bowl, whisk eggs, buttermilk, and melted butter until smooth.
- Gently fold wet ingredients into dry until just combined. Fold in green chile.
- Serve warm madeleines with a quenelle of smoked honey butter for presentation.
- Spoon batter into molds, filling 3/4 full. Bake 12–14 minutes until golden with crisp edges.
For the smoked honey butter:
- Whip honey and butter together until airy. Fold in a touch of smoked salt.