Total Time
Prep 10 mins
Cook 6 mins

Recipe from my "California Sizzles" cookbook which says these are particularly good with a Mexican brunch or dinner. They can also be made in miniature muffin tins.

Ingredients Nutrition


  1. Preheat oven to 425 degrees F. Stir together flour, cornmeal, baking powder and salt.
  2. In a small bowl, beat the eggs. Whisk in the milk, butter and honey. Gently stir in the corn and cilantro.
  3. Make a well in the dry ingredients and pour in the egg-milk mixture. Stir just until well blended. Spoon batter into well-buttered and floured madeleine pans, filling each shell 3/4 full.
  4. Bake for about 6 minutes. Invert pan over wire rack and tap to release madeleines. Serve warm.