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Jalapeno Cornbread Madeleines

Traditional French Madeleines are cake-like cookies that are baked in delicate shell molds and sprinkled with powdered sugar or dipped in glaze. While our Jalapeño Cornbread Madeleines may resemble their traditional, sweet counterparts, they are more like a spicy and savory cousin! So if you want to take your appetizer game to the next level, give these Jalapeño Cornbread Madeleines a try. Combine corn muffin mix with butter, egg and Smith's Sour Cream. Fold in creamed corn and diced jalapeño peppers that have had seeds and ribs removed, then carefully fill the Madeleine pans. They only take about 15 minutes to bake. After your Jalapeño Cornbread Madeleines have cooled completely, garnish and serve with salmon caviar and fresh dill ... and of course, a little more Smith's Sour Cream. 

How to Make


  • 2 tbsp European butter, melted
  • 1 extra large egg, beaten
  • 1 cup Smith's All Natural Sour Cream
  • 1 box (8.5 oz.) corn muffin mix
  • 2 tbsp diced jalapeno peppers, seeds and ribs removed (about 1 medium jalapeno pepper)
  • 1 cup creamed corn
  • Cooking spray
  • 1/2 cup salmon caviar
  • 2 Tbsp fresh dill (for garnish)


  1. Preheat oven to 400 F.
  2. Whisk together butter, egg and 1/2 cup Smith's All Natural Sour Cream.
  3. Add corn muffin mix and mix thoroughly.
  4. Fold in jalapeno and creamed corn.
  5. Spray 2 mini madeleine pans with cooking spray and fill with the batter (approx. 1 tbsp of batter per indentation).
  6. Bake 15-20 minutes, or until a toothpick inserted into madeleines comes out clean.
  7. Turn madeleines out onto a cooling rack and allow to cool completely.
  8. Serve with dollops of remaining creme fraiche, caviar and sprigs of dill.


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