Here’s a little something you should know about me. I love cornbread. Southerners can be particular (downright opinionated) on how cornbread should taste. Is it made with yellow stone-ground cornmeal or white cornmeal? Should it be sweet or savory? Do you put sugar in the batter? A Google search for southern-style cornbread will show you that recipes are quite divided on the topic.

I prefer my cornbread on the savory side with a hint of sweetness, made with bacon fat, and baked in a cast iron skillet.  Pour some maple syrup or a spread of honey butter on top, and we are in business. However, when a pair of madeleine pans were delivered on my doorstep, I had a vision. What if cornbread and madeleines had a love child?

The result is the best of both worlds – the texture and taste of cornbread with the sophistication of the iconic madeleine shape. Cornbread madeleines are perfect to pair with your morning coffee, alongside a salad, or with a savory soup. You can also freeze them by wrapping the cornbread madeleines tightly in plastic wrap and placing them in a large freezer bag. They should keep for a few months in the freezer.

Bon appétit!