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Jean-Paul's Cornmeal Madeleines

Jean-Paul Bourgeois | April 9, 2018

Jean-Paul Bourgeois serves his famous cornmeal madeleines with Louisiana cane syrup at Blue Smoke in New York City. While he makes them in a traditional madeleine pan, we swap it out for a cast iron cornstick pan and trade the cane syrup for Tennessee sorghum syrup, and the result is just as delicious.

Prep Time
10 minutes
Cook Time
10-12 minutes
Cook it With Our
corn meal madeleines being dipped


  • 1 ½ cups yellow cornmeal
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 ½ teaspoons kosher salt
  • ⅛ cup white granulated sugar
  • 1 ¼ cups buttermilk
  • 1 whole egg
  • 4 ½ tablespoons butter, melted
  • Non-stick spray
  • Sorghum syrup for dipping


  1. Preheat oven to 425 degrees Fahrenheit.
  2. Combine all dry ingredients until thoroughly mixed. In separate bowl, melt butter and combine with buttermilk. In another bowl, whisk eggs and combine all wet ingredients. 
  3. Gently fold buttermilk mixture into dry ingredients until thoroughly combined. 
  4. Lightly spray cornstick molds with non-stick spray. Fill each mold ¾ of the way with batter.
  5. Preheat your pan in the oven for 10-12 minutes. Bake for 10 minutes or until golden brown and edges are crispy.
  6. Set aside to cool, then remove madeleines. Serve with sorghum syrup for dipping.
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Contributed By: Jean-Paul Bourgeois
Bourgeois is executive chef at Blue Smoke in Manhattan, New York. Born and raised in Thibodaux, Louisiana, he is a graduate of the John Folse Culinary Institute at Nicholls State University.


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