One of the most overlooked items on a Thanksgiving table is the bread; often it is nothing more than store-bought rolls. Although I've made buttermilk biscuits in the past, this year I was looking for a bread item that can be made in advance. I was thrilled to find a creative alternative in this recipe for savory madeleine.

The batter is basically a cornbread, but as the madeleines cook the shell side bakes to a delightful crispness that enhances the texture of the bread. I seasoned each of the madeleines with different ingredients using sage, Gruyére cheese and kalamata olives. Other great flavor options are jalapeno, rosemary, or sun-dried tomato. The possibilities are endless — you could even season them to complement each course of the meal. To try this delectable alternative to the traditional Thanksgiving rolls or biscuits, read more.

Savory Madeleines

Savory Madeleines

Savory Madeleines


8 tablespoons (1 stick) unsalted butter
2 cups all-purpose flour
1 cup cornmeal
1/4 cup sugar
2 teaspoons baking soda
2 teaspoons salt
4 large eggs
2 cups whole milk
3 1/2 tablespoons finely chopped fresh sage
1/2 cup finely chopped Kalamata pitted olives
1/2 cup shredded Gruyére cheese
Olive Oil or Canola Spray for greasing pans


  1. Preheat oven to 350°F. Grease madeleine pans.
  2. Melt butter in a small saucepan over medium heat until lightly browned, about 2 minutes. Let cool slightly.
  3. Whisk flour, cornmeal, sugar, baking soda, and salt in a medium bowl. Whisk in eggs, milk, and browned butter until smooth. Divide batter among 3 bowls.
  4. To create 3 different flavors, fold 1 filling into each bowl of batter (sage, olives, and Gruyére cheese). Divide batter among pans, filling cups 3/4 full.
  5. Bake until golden brown and firm, 8 to 10 minutes. Immediately unmold, and let cool completely on wire racks.

Makes 42 Madelines.