E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page 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. Level Intermediate Prep Time 10 minutes Cook Time 10-12 minutes Serves 15-20 Cook it With Our Cornstick Pans Ingredients 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 Directions Preheat oven to 425 degrees Fahrenheit. 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. Gently fold buttermilk mixture into dry ingredients until thoroughly combined. Lightly spray cornstick molds with non-stick spray. Fill each mold ¾ of the way with batter. Preheat your pan in the oven for 10-12 minutes. Bake for 10 minutes or until golden brown and edges are crispy. Set aside to cool, then remove madeleines. Serve with sorghum syrup for dipping. 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. We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Cast Iron Seared Standing Rib Roast View recipe Winter Root Vegetable Chili View recipe Orange Glazed Stuffed Pork Chops View recipe
E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page 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. Level Intermediate Prep Time 10 minutes Cook Time 10-12 minutes Serves 15-20 Cook it With Our Cornstick Pans Ingredients 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 Directions Preheat oven to 425 degrees Fahrenheit. 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. Gently fold buttermilk mixture into dry ingredients until thoroughly combined. Lightly spray cornstick molds with non-stick spray. Fill each mold ¾ of the way with batter. Preheat your pan in the oven for 10-12 minutes. Bake for 10 minutes or until golden brown and edges are crispy. Set aside to cool, then remove madeleines. Serve with sorghum syrup for dipping. 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. We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Cast Iron Seared Standing Rib Roast View recipe Winter Root Vegetable Chili View recipe Orange Glazed Stuffed Pork Chops View recipe
