I’m normally not the biggest fan of sweet and savory mixing together in the same dish. To the point where if I’m eating breakfast, my pancakes have to be on a separate plate and I’ll need a new fork thank you very much. There are a few instances however, where I’m willing to break that rule. These Blueberry Cornbread Madeleines are such an instance and I currently can’t get enough of them. I can’t get them in my mouth fast enough. They’re like a cornbread that’s slightly sweet with pops of fresh blueberries that burst during baking, giving them the coolest look. As if a blueberry muffin met and fell in love with a savory cornbread and they had kids. Those kids are these madeleines. They’ll be the easiest thing you make all weekend long and I do hope you’ll give them a try!
This is literally the easiest cookie you will ever make. The best part is that you can make it all by hand with a single bowl and whisk. In a large bowl, whisk together the cornmeal, flour, sugars, baking soda and salt until evenly combined.
Make a well in the center of the dry ingredients and add in the egg, buttermilk, oil and vanilla. Stir until just combined.
**Tip: At this point you want to make sure you do not over mix the batter because if you do, you’ll end up with a dry and tough cookie. This is caused when you over work the gluten in the flour. Stir until the dry ingredients are evenly moistened (I’m sure for the use of this word).**
Gently fold in the blueberries, folding until they’re evenly distributed throughout the batter.
**Tip: If blueberries aren’t in season, you could use dried blueberries instead!**
Add about a rounded tablespoon of batter into each cavity of the prepared pan. You don’t want to overfill the pan with too much batter because if you do, the cookies will spread out too much.
**Tip: If you don’t have a madeleine pan already, I have this one from amazon which I love! Or you could also make these in a mini muffin pan or pour the batter into a 6-inch cast iron skillet or 6-inch round cake pan and bake it as a whole cake!**
Bake in a preheated 425 degree F oven until the madeleines have puffed up, are golden brown and the cookies spring back when you lightly touch them, about 10 to 12 minutes.
Remove from the oven and let cool for about 5 minutes in the pan before inverting the cooking onto a wire rack to cool completely.
To cook the remaining batter, you’ll need to clean out the pan, dry it off and re-grease it before spooning in the remaining batter and baking it as directed.
Any leftover cookies can be stored in an airtight container or wrapped well in plastic and kept at room temperature for up to 2 days.
I like to serve the cookies with a bit of softened butter (some of that high quality butter) and drizzle of honey. It’s like a sweet cornbread meets blueberry muffin in a bite sized package. You’ll love it.
**Tip: If you want to really hone in on that corn flavor, you could also fold in some fresh corn kernels into the batter as well, along with the blueberries!**
Since these cookies take practically no time at all to whip up, you’ll want to make them time and time again, and honestly, I wouldn’t blame you. I hope you give them a try soon, and remember, don’t let the madeleine pan stop you…a mini muffin tin will work great! There are no excuses to try it out!
- ½ cup plus 2 tablespoons fine cornmeal
- ½ cup all-purpose flour
- ⅓ cup packed light brown sugar
- 1 tablespoon granulated sugar
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 large egg
- ½ cup buttermilk
- ¼ cup plus 2 tablespoons canola oil
- 1 teaspoon vanilla extract
- ¾ cup blueberries
- Preheat oven to 425 degrees F. Grease and flour a standard madeleine pan, set aside. Alternately, you could also use a mini muffin pan.
- In a large bowl, whisk together the cornmeal, flour, sugars, baking soda and salt until evenly combined. Make a well in the center of the dry ingredients and add in the egg, buttermilk, oil and vanilla. Stir until just combined. Fold in the blueberries and then add about a rounded tablespoon of batter into each cavity of the prepared pan.
- Bake until puffed up, golden brown and the cookies spring back when you lightly touch them, about 10 to 12 minutes. Remove from the oven and let cool for about 5 minutes before inverting the cooking onto a wire rack to cool completely. Clean out, dry and re-grease the pan to bake off the remaining batter. Cookies can be kept in an airtight container at room temperature for up to 2 days. Enjoy!