Gloria Restaurant’s Cornbread Madeleines With Jalapeño

Today’s Secret Recipe comes from Gloria Restaurant in New York City. This modern restaurant is devoted to sustainable seafood, creative cocktails and natural wines. They also serve these delicious cornbread madeleines with jalapeño. At home you can replace the jalapeño with Cheddar, ham or sun-dried tomatoes if you like.


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Gloria Restaurant’s Cornbread Madeleines With Jalapeño
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2 tablespoons unsalted butter, melted
¼ cup finely chopped shallots
3 ½ ounces jalapeños, (about 6 medium), stemmed, seeded and minced
¾ cup corn meal, preferably stone ground
1 cup corn flour, preferably stone ground
2 teaspoons salt
¾ teaspoon baking powder
¾ teaspoon baking soda
1 cup whole milk
¾ cup buttermilk
2 large eggs

Use 1 1/2 tablespoons of the butter to grease 3 madeleine pans (12 madeleines each). Heat oven to 350 degrees.

Place remaining 1 1/2 teaspoons butter in a small skillet, add shallots and sauté on medium 6 minutes or so, until soft and barely beginning to brown. Mix with jalapeños in a small bowl and set aside.

Combine corn meal, corn flour, salt, baking powder and baking soda in a large bowl and whisk to blend. Mix milk and buttermilk with the eggs in another bowl, beating just enough to blend. Pour wet ingredients over the dry ingredients and fold together. Fold in the shallots and jalapeños.

Spoon batter into madeleine molds, filling them almost to the top. Bake 15 minutes, until firm to the touch. Let cool 30 minutes, then remove from pans. Serve warm, or set aside to rewarm and serve later.

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Source: NY Times

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