Rosemary-Orange Cornbread Madeleines

By Leslie Blythe  ,   

January 2, 2018

These Rosemary-Orange Cornbread Madeleines have a twist of added flavor. If you don't have a madeleine pan, you can make them into regular muffins. Another variation would be lemon zest and fresh thyme.

  • Prep: 10 mins
  • Cook: 10 mins
  • Yields: Makes 24 Madeleines


1Preheat oven to 400° F.

2Spray the madeleine mold with cooking spray.

3Mix the cornmeal, flour, sugar, baking powder and kosher salt in a small bowl. Set aside.

4In a large bowl, whisk together the buttermilk, melted butter and egg until well mixed. Stir the flour mixture into the buttermilk mixture until just combined; do not over-mix. Fold in the rosemary and orange zest.

5Scoop 1 heaping tablespoon of the mixture into each madeleine mold. Gently tap the mold to release any air bubbles. Bake until golden brown and a toothpick inserted in the center comes out clean, 8 to 10 minutes.


Cooking spray

1¼ cups yellow cornmeal 

1 cup all-purpose flour 

¼ cup sugar 

1 tablespoon baking powder 

½ teaspoon kosher salt

1 cup buttermilk 

4 tablespoons unsalted butter, melted 

1 large egg, lightly beaten

1½ tablespoons fresh rosemary, finely chopped

2 tablespoons orange zest


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