Cornbread Madeleines with Leeks and Pecans

Elevate your appetizer game with these Cornbread Madeleines with Leeks and Pecans—a savory twist on the classic French treat. These golden, bite-sized cornbread morsels perfectly balance the delicate crunch of toasted pecans with the subtle sweetness of sautéed leeks, creating a fusion of rich, earthy flavors. Made with a combination of yellow cornmeal and all-purpose flour, these madeleines boast a tender, moist crumb that’s irresistible straight out of the oven. Quick and easy to prepare in just under 30 minutes, they’re perfect as an elegant party snack, a side for hearty soups, or even a unique addition to your holiday table. Serve warm or at room temperature for a crowd-pleasing bite that’s as visually appealing as it is delicious.

Nutriscore Rating: 58/100

Prep Time:15 mins

Cook Time:12 mins

Total Time:27 mins

Servings: 12

Ingredients

• 0.5 cups all-purpose flour
• 0.5 cups yellow cornmeal
• 1 teaspoons baking powder
• 0.5 teaspoons kosher salt
• 1.5 tablespoons granulated sugar
• 4 tablespoons unsalted butter, melted and cooled slightly
• 0.5 cups buttermilk
• 1 large egg
• 1 leek (white and light green parts only), finely chopped
• 0.25 cups pecans, toasted and finely chopped
• 1 tablespoons vegetable oil or nonstick spray (for greasing the madeleine pan)

Directions

Step 1

Preheat your oven to 400°F (200°C). If using a metal madeleine pan, lightly grease it with vegetable oil or nonstick spray to prevent sticking.

Step 2

In a medium-sized skillet over medium heat, cook the chopped leek with a pinch of salt in 1 tablespoon of the melted butter until softened and slightly translucent, about 3-4 minutes. Remove from heat and set aside to cool.

Step 3

In a large mixing bowl, whisk together the all-purpose flour, yellow cornmeal, baking powder, kosher salt, and granulated sugar until well combined.

Step 4

In a separate bowl, whisk together the remaining melted butter, buttermilk, and the large egg until smooth and emulsified.

Step 5

Pour the wet mixture into the dry ingredients and fold gently with a spatula until just combined. Be careful not to overmix.

Step 6

Fold the cooled cooked leeks and the toasted, chopped pecans into the batter until evenly distributed.

Step 7

Spoon about 1 tablespoon of batter into each cavity of the prepared madeleine pan, smoothing the tops gently with the back of the spoon. Fill each cavity about three-quarters full.

Step 8

Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and a toothpick inserted into the center of a madeleine comes out clean.

Step 9

Allow the madeleines to cool in the pan for 2 minutes before carefully turning them out onto a wire rack to cool completely.

Step 10

Serve warm or at room temperature. These are best eaten the same day but can be stored in an airtight container for up to 2 days.

Nutrition Facts

Serving size	(518.5g)

Amount per serving	% Daily Value*
Calories	1478.0

Total Fat 92.8g	0%
Saturated Fat 37.7g	0%
Polyunsaturated Fat 0.2g
Cholesterol 325.2mg	0%
Sodium 965.3mg	0%
Total Carbohydrate 144.1g	0%
Dietary Fiber 11.9g	0%
Total Sugars 30.0g
Protein 26.1g	0%

Vitamin D 104.4IU	0%
Calcium 242.1mg	0%
Iron 7.5mg	0%
Potassium 712.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.1%

Protein: 6.9%

Carbs: 38.0%