This Thanksgiving Make a Savory Side of Madeleine
This Thanksgiving Make a Savory Side of Madeleine

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,


Savory Madeleines

Savory Madeleines


  1. 8 tablespoons (1 stick) unsalted butter
  2. 2 cups all-purpose flour
  3. 1 cup cornmeal
  4. 1/4 cup sugar
  5. 2 teaspoons baking soda
  6. 2 teaspoons salt
  7. 4 large eggs
  8. 2 cups whole milk
  9. 3 1/2 tablespoons finely chopped fresh sage
  10. 1/2 cup finely chopped Kalamata pitted olives
  11. 1/2 cup shredded Gruyére cheese
  12. 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.

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