Chorizo corn madeleines

Course Appetizer, Snack
Cuisine North America
Keyword Madeleine
Servings 48 madeleines


  • 125 gr flour
  • 60 gr semolina
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1 tsp pepper white, freshly ground
  • 125 gr Cheddar sharp, finely grated
  • 4 ounces Spanish chorizo finely diced
  • 30 gr green onions finely chopped
  • 125 corn frozen, thawed
  • 120 gr butter melted, plus 3 tablespoons for tins
  • 4 eggs large
  • 125 ml cream light


  1. Heat oven to 220° C.
  2. Combine the flour, semolina, baking powder, salt and pepper in a mixing bowl and stir with a fork until well mixed.
  3. Add the cheese, chorizo, green onions and corn. Toss to combine. Stir in the melted butter, eggs and half-and-half and mix well.
  4. Brush 4 madeleine tins generously with melted butter.
  5. Spoon the batter in to fill each mold about halfway.
  6. Bake until tops are puffed and set and bottoms are well browned, about 12 minutes.
  7. Cool slightly, then unmold.
  8. Serve warm.

Recipe Notes

Recipe by
Photo by Bryan Chan / Los Angeles Times