Best 11 Cornbread Madeleines With Leeks And Pecans Recipes

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If you're looking for an easy and delicious dish that combines sweet and savory flavors, cornbread madeleines with leeks and pecans are the perfect choice. These delightful treats are a delightful combination of textures and flavors, with crispy edges and a soft and tender interior. The sweetness of the cornbread pairs perfectly with the earthiness of the leeks and the nutty flavor of the pecans. Whether you're serving them as an appetizer, side dish, or even a light meal, cornbread madeleines with leeks and pecans are sure to impress your taste buds and leave you craving more.

Here are our top 11 tried and tested recipes!

MADELEINES



Madeleines image

Provided by Food Network

Categories     dessert

Number Of Ingredients 7

1/2 cup granulated sugar
2 large eggs
Grated rind of one lemon
4 ounces (one stick) butter, melted
3/4 teaspoon baking powder
3/4 cups all purpose flour
1/4 teaspoon salt

Steps:

  • Preheat oven to 375. Beat sugar and eggs together until thoroughly blended. Add lemon rind and melted butter. Mix to blend. Sift together dry ingredients. Add all at once to egg mixture. Stir just to blend. Allow mix to sit at room temperature for approximately 10 minutes. While mix is resting, generously butter Madeleine molds. Spoon mix into molds, filling approximately 3/4 full. Bake approximately 15 minutes or until edges are golden brown. Turn over immediately onto cooling screen. Wipe out each mold cavity, rebutter and fill again until desired number or all mix is used. Store in airtight container until ready to use.;

CORNBREAD MADELEINES WITH LEEKS AND PECANS



Cornbread Madeleines With Leeks and Pecans image

Get out your specialty pan and try this little French cake gone American! A Jill O'Conner winner, at least in my book! NOTE: Chef#955508 make a good point. Mini muffins pans might work just as well. Please do give this a try-they're absolutely delicious!

Provided by Julie Bs Hive

Categories     Savory

Time 25m

Yield 24 madeleines

Number Of Ingredients 11

1 cup yellow cornmeal
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup finely chopped pecans
1/3 cup honey
1/3 cup buttermilk
1 egg
6 tablespoons unsalted butter, melted
1 large leek, white and pale green part only, well rinsed and thinly sliced

Steps:

  • Preheat the oven to 400°. Spray madeleine tins with nonstick cooking spray.
  • Stir together the cornmeal, flour, baking powder, baking soda, salt and pecans in a large bowl. In a separate small bowl, stir together the honey, buttermilk, egg and 4 tablespoons of the melted butter. Add the remaining 2 tablespoons butter to a small skillet over medium heat. Add leeks to the pan and sauté just until they are limp and beginning to brown. Stir into the buttermilk mixture. Stir this mixture into the cornmeal mixture just until combined. Spoon the batter into the prepare tins, filling each mold 2/3 full.
  • Bake until firm and golden, 10-15 minutes. Remove from the oven and turn the madeleines out onto a wire rack. Serve warm.

CORNBREAD MADELEINES WITH ANCHO CHILE BUTTER



Cornbread Madeleines with Ancho Chile Butter image

Provided by Tia Mowry

Categories     side-dish

Time 40m

Yield 6 to 8 servings (26 to 28 madeleines)

Number Of Ingredients 17

8 tablespoons (1 stick) unsalted butter, at room temperature
1/4 cup finely chopped fresh cilantro
1 tablespoon ancho chile powder
1 tablespoon honey
Sea salt
Cooking spray
1 1/4 cups yellow cornmeal
1 cup all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
Kosher salt
1 cup buttermilk
4 tablespoons unsalted butter, melted
1 large egg
1/2 cup shredded sharp Cheddar
1 ear corn, roasted, kernels removed
1 jalapeno, finely chopped

Steps:

  • For the ancho chile butter: Mix the butter, cilantro, ancho powder, honey and 1/2 teaspoon sea salt in a small bowl. Set aside.
  • For the madeleines: Preheat the oven to 400 degrees F. Spray the madeleine mold with cooking spray.
  • Mix the cornmeal, flour, sugar, baking powder and 1/2 teaspoon kosher salt in a small bowl. Set aside.
  • In a large bowl, whisk together the buttermilk, melted butter and egg until well mixed. Stir the flour mixture into the buttermilk mixture until just combined; do not overmix. Fold in the Cheddar, corn and jalapenos.
  • Scoop 1 heaping tablespoon of the mixture into each madeleine mold. Gently tap the mold to release any air bubbles. Bake until golden brown and a toothpick inserted in the center comes out clean, 8 to 10 minutes.
  • Serve the madeleines dolloped with the ancho butter.

APPLE PECAN CORNBREAD DRESSING



Apple Pecan Cornbread Dressing image

Savory, yet sweet, this cornbread dressing will satisfy anyone's appetite. Two teaspoons of dried parsley flakes can be substituted for fresh parsley.

Provided by Earla Taylor

Categories     Side Dish     Stuffing and Dressing Recipes     Vegetarian Stuffing and Dressing Recipes

Time 55m

Yield 8

Number Of Ingredients 12

1 (9x9 inch) pan cornbread, cooled and crumbled
1 (8 ounce) package herb-seasoned dry bread stuffing mix
2 tablespoons chopped fresh parsley
½ teaspoon ground ginger
½ teaspoon salt
¾ cup butter
1 cup chopped celery
1 cup chopped onion
2 cups chopped apples
½ cup chopped pecans
2 cups apple juice
3 eggs, beaten

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Butter a 3 quart casserole dish.
  • Melt the butter in a heavy saucepan, and saute the celery and onion for 8 to 10 minutes, or until tender.
  • In a large bowl, combine the cornbread, stuffing mix, parsley, ginger, and salt. Mix in the celery and onion mixture, chopped apple, chopped pecans, apple juice, and beaten eggs. Spoon dressing into prepared casserole dish.
  • Bake for 30 to 35 minutes in the preheated oven, or until heated through, and lightly browned on top.

Nutrition Facts : Calories 599.9 calories, Carbohydrate 67.6 g, Cholesterol 146.1 mg, Fat 31.9 g, Fiber 5.6 g, Protein 12.3 g, SaturatedFat 14.4 g, Sodium 1244.1 mg, Sugar 18.5 g

CORNBREAD, BACON, LEEK, AND PECAN STUFFING



Cornbread, Bacon, Leek, and Pecan Stuffing image

This stuffing is brimming with traditional holiday flavors, including leeks, herbs, and pecans. We used our Honey Cornbread recipe but left off the honey topping. Store-bought cornbread also works well.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 1h10m

Number Of Ingredients 10

2 cups pecans
2 corn breads (rounds, squares, or loaves, 8 inches each), coarsely broken into 2-inch pieces (16 cups)
3 tablespoons unsalted butter, cut into small pieces, plus more for dish
8 slices smoked bacon, chopped into 1/2-inch pieces
4 celery stalks, chopped into 1/2-inch pieces
4 leeks (white and pale-green parts only), chopped into 1/2-inch pieces, rinsed well
1 tablespoon plus 1 teaspoon chopped fresh thyme
Kosher salt and freshly ground pepper
2 1/2 cups Homemade Turkey Stock, Chicken Stock, or store-bought low-sodium chicken stock
4 large eggs, lightly beaten

Steps:

  • Preheat oven to 350 degrees. Spread pecans on a rimmed baking sheet. Toast in oven for 7 minutes. Let cool slightly; coarsely chop. Mix together pecans and cornbread in a large bowl.
  • Butter a 9-by-13-inch baking dish. Cook bacon in a large high-sided skillet over medium-high heat until almost crisp, about 3 minutes. Reduce heat to medium; add celery and leeks. Cook until vegetables are tender, stirring occasionally, about 10 minutes. Stir in thyme and 1 1/4 teaspoons salt; season with pepper. Transfer to a large bowl.
  • Return skillet to medium-high heat, and add stock; bring to a simmer, scraping up brown bits and stirring constantly with a wooden spoon. Add to bowl with bacon-vegetable mixture. Stir in eggs. Gently mix in corn bread mixture. (Do not overmix.) Transfer to baking dish. Dot top with butter. Bake until golden brown, about 35 minutes.

PECAN-CORNBREAD DRESSING



Pecan-Cornbread Dressing image

Plenty of pecans and bacon give this stuffing a unique flavor, while using a packaged mix cuts down on the preparation time. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Side Dishes

Time 1h10m

Yield 10 servings.

Number Of Ingredients 9

3 cups water
1/2 cup butter
1 package (16 ounces) cornbread stuffing mix
10 bacon strips, diced
1 cup chopped celery
1-1/2 cups chopped green onions
1/2 cup coarsely chopped pecans
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large saucepan, bring water and butter to a boil. Remove from the heat and stir in stuffing mix; cover and set aside. , In a large skillet, cook bacon until crisp; remove with a slotted spoon to drain on paper towels. Discard all but 3 tablespoons of drippings; cook celery in drippings over medium heat for 5 minutes. Add onions and cook 5 minutes or until celery is tender, stirring constantly. Add to cornbread mixture along with pecans, salt, pepper and bacon; mix well. , Transfer to a greased 2-qt. casserole. Cover and bake at 325° for 45 minutes or until heated through.

Nutrition Facts : Calories 404 calories, Fat 26g fat (10g saturated fat), Cholesterol 43mg cholesterol, Sodium 1035mg sodium, Carbohydrate 14g carbohydrate (4g sugars, Fiber 3g fiber), Protein 9g protein.

FRESH CORN MADELEINES WITH SOUR CREAM AND CAVIAR



Fresh Corn Madeleines with Sour Cream and Caviar image

Categories     Fish     Bake     Cocktail Party     Cornmeal     Corn     Sour Cream     Gourmet

Yield Makes about 36 hors d'oeuvres

Number Of Ingredients 17

For madeleines
1 tablespoon unsalted butter, melted, plus additional for brushing molds
1/3 cup yellow cornmeal (not coarse)
2 tablespoons all-purpose flour
1/2 teaspoon sugar
1/4 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon black pepper
1 large egg
1/3 cup well-shaken buttermilk
1/2 cup corn (from 1 ear), chopped
For topping
1/3 cup sour cream
50 grams caviar (1 3/4 ounces; preferably sevruga)
Garnish: chopped fresh chives
Special Equipment
a madeleine pan with 20 miniature (1/2-tablespoon) molds (preferably nonstick); a small pastry bag fitted with small star or leaf tip (optional)

Steps:

  • Make madeleines:
  • Preheat oven to 400°F. Brush molds with some melted butter.
  • Whisk together cornmeal, flour, sugar, baking soda, salt, and pepper in a bowl. Whisk together egg, buttermilk, 1 tablespoon melted butter, and corn in another bowl, then add to dry ingredients, stirring until just combined.
  • Spoon 1 teaspoon batter into each mold and bake in middle of oven until madeleines are golden around edges and spring back when pressed lightly, 5 to 6 minutes. Turn madeleines out onto a rack to cool and make more in same manner.
  • Top madeleines:
  • Put sour cream in pastry bag (if using) and pipe (or spoon) about 1/2 teaspoon onto each madeleine, then top with a rounded 1/4 teaspoon caviar.

CORNBREAD MADELEINES WITH JALAPEñO



Cornbread Madeleines With Jalapeño image

The inspiration for these madeleines came from a jalapeño-studded cornbread served at Gloria restaurant in New York. While the restaurant serves them in four-inch disks, that is too large for a holiday gathering. So I made them in madeleine pans (a corn-stick mold would work equally well, though it will make only about 15). In place of the jalapeños, you could add bits of Cheddar, ham, or minced olives or sun-dried tomatoes. The madeleines freeze beautifully. (Reheat them on a baking sheet covered in foil at 275 degrees for 10 to 15 minutes.)

Provided by Florence Fabricant

Categories     quick breads, appetizer

Time 1h

Yield 3 dozen

Number Of Ingredients 11

2 tablespoons unsalted butter, melted
1/4 cup finely chopped shallots
3 1/2 ounces jalapeños, (about 6 medium), stemmed, seeded and minced
3/4 cup corn meal, preferably stone ground
1 cup corn flour, preferably stone ground
2 teaspoons salt
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1 cup whole milk
3/4 cup buttermilk
2 large eggs

Steps:

  • Use 1 1/2 tablespoons of the butter to grease 3 madeleine pans (12 madeleines each). Heat oven to 350 degrees.
  • Place remaining 1 1/2 teaspoons butter in a small skillet, add shallots and sauté on medium 6 minutes or so, until soft and barely beginning to brown. Mix with jalapeños in a small bowl and set aside.
  • Combine corn meal, corn flour, salt, baking powder and baking soda in a large bowl and whisk to blend. Mix milk and buttermilk with the eggs in another bowl, beating just enough to blend. Pour wet ingredients over the dry ingredients and fold together. Fold in the shallots and jalapeños.
  • Spoon batter into madeleine molds, filling them almost to the top. Bake 15 minutes, until firm to the touch. Let cool 30 minutes, then remove from pans. Serve warm, or set aside to rewarm and serve later.

Nutrition Facts : @context http, Calories 41, UnsaturatedFat 1 gram, Carbohydrate 6 grams, Fat 1 gram, Fiber 0 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 60 milligrams, Sugar 1 gram, TransFat 0 grams

CORN BREAD DRESSING WITH PECANS AND BACON



Corn Bread Dressing with Pecans and Bacon image

Provided by Jean Anderson

Categories     Side     Bake     Thanksgiving     Dinner     Stuffing/Dressing     Bacon     Pecan     Corn     Fall     Family Reunion     Potluck     Peanut Free     Soy Free

Yield Makes 12 to 14 servings, enough to stuff a 12- to 15- pound turkey

Number Of Ingredients 14

12 cups (3 quarts) 3/4- to 1-inch chunks stale, dry corn bread (use your favorite recipe; see headnote)
6 slices stale, dry firm-textured white bread, cut into 1/2- inch cubes (see headnote)
2 cups coarsely chopped toasted pecans (see Note above)
1/2 cup coarsely chopped parsley
1 pound hickory-smoked bacon, each slice cut crosswise into strips 1/2 inch wide
1 cup (2 sticks) butter, melted, or 1 cup bacon drippings or vegetable oil
2 very large yellow onions, coarsely chopped
4 large celery ribs, trimmed and coarsely chopped (include a few leaves)
1 tablespoon rubbed sage
1 1/2 teaspoons dried leaf thyme, crumbled
6 cups chicken broth or stock
3 extra-large eggs, well beaten
1 teaspoon salt
1/2 teaspoon black pepper

Steps:

  • 1. Preheat the oven to 350°F. Spritz a 13 x 9 x 2-inch baking pan with nonstick cooking spray and set aside.
  • 2. Place the two breads, pecans, and parsley in a very large mixing bowl and set aside.
  • 3. Brown the bacon in a very large, heavy skillet over moderate heat, stirring often, for 12 to 14 minutes until all the drippings render out. Drain the bacon on paper toweling and if you intend to use the drippings in the dressing, pour them into a measuring cup. You should have about 1 cup; if not, round out the measure with melted butter or vegetable oil.
  • 4. Heat 1/2 cup of the melted butter or bacon drippings in the same skillet for about 1 minute over moderately high heat. Add the onions and celery and cook, stirring often, for 10 to 12 minutes until lightly browned. Add the sage and thyme, and cook and stir for 1 to 2 minutes more.
  • 5. Scoop the skillet mixture into the mixing bowl along with the reserved bacon and remaining melted butter or bacon drippings; toss well. Add 3 cups of the chicken broth, the eggs, salt, and pepper and toss well again.
  • 6. Transfer the dressing to the baking pan, spreading to the edges, then drizzle the remaining 3 cups chicken broth evenly on top.
  • 7. Cover snugly with heavy-duty foil and bake on the middle oven shelf for 25 minutes. Stir the dressing well, cover again with foil, and bake 20 minutes more or until steaming.
  • 8. Serve hot with roast turkey, chicken, or pork and top with lots of gravy.

CORNBREAD DRESSING WITH SAGE AND PECANS



Cornbread Dressing with Sage and Pecans image

This moist and flavorful cornbread dressing from Alabama chef Scott Peacock uses a homemade buttermilk cornbread and adds celery, onions, sage, and roasted pecans that get stirred in right before baking to retain their crunch. If you don't already have a family dressing recipe for your Thanksgiving menu, this one is sure to be an heirloom for generations to come.

Provided by Martha Stewart

Categories     Food & Cooking     Holidays & Events     Thanksgiving Recipes

Time 3h40m

Yield Serves 10 to 12

Number Of Ingredients 12

1 bunch fresh sage, stems removed
1 cup pecan halves
1 stick plus 7 tablespoons unsalted butter, plus more for baking dish
2 1/4 cups fine white or yellow cornmeal
1 1/2 teaspoons kosher salt
1 teaspoon baking soda
3 cups best-quality buttermilk
8 large eggs, 5 beaten
3 cups coarsely chopped celery stalks (from 4 to 5), plus 1/4 cup pale, tender inner leaves for serving
3 cups coarsely chopped onions (from 2)
Kosher salt and freshly ground pepper
4 cups turkey stock or low-sodium chicken broth, warmed

Steps:

  • Preheat oven to 200°F. Arrange sage in a single layer on a baking sheet and bake until leaves darken, shrink slightly, and feel crisp, about 30 minutes. Let cool completely. Crumble 4 teaspoons' worth of leaves; reserve the rest for another use (stored in an air-tight container at room temperature up to 1 month).
  • Increase oven temperature to 350 ̊F. Arrange pecans in a single layer on a rimmed baking sheet; toast until fragrant and slightly darkened, 10 to 12 minutes. Let cool slightly, then coarsely chop.
  • Increase oven temperature to 400°F. Place 3 tablespoons butter in a 12-inch ovenproof skillet (preferably cast iron); heat in oven until it melts and starts to sizzle, 3 to 4 minutes. In a large bowl, whisk together cornmeal, salt, and baking soda to combine. In another bowl, whisk together buttermilk and 3 whole eggs. Add to cornmeal mixture, whisking until smooth.
  • Carefully remove skillet from oven, swirling to coat bottom and sides. Pour hot butter into batter; whisk to combine. Transfer batter to skillet and bake until set and golden on top, 25 to 30 minutes. Let cool in pan 5 minutes, then flip out onto a wire rack; let cool completely. Break cornbread into bite-size pieces and spread them evenly on a rimmed baking sheet. Reduce oven temperature to 250°F and bake until dry and crisp, about 30 minutes.
  • Increase oven temperature to 325°F. Brush a 3-quart baking dish with butter. Melt 1 stick butter in a large skillet over medium heat. Add celery and onions; season with 2 teaspoons salt and 1/4 teaspoon pepper. Cook, stirring occasionally, until vegetables are tender and translucent but not developing any color, about 15 minutes. Stir in crumbled sage; cook 30 seconds. Let cool slightly.
  • In a large bowl, combine cornbread and vegetable mixture. Add 5 beaten eggs, stock, and pecans, stirring to combine. Melt remaining 4 tablespoons butter and stir into cornbread mixture.
  • Transfer mixture to prepared dish; bake 50 minutes. Increase oven temperature to 425°F, continue baking until dressing is set and top is browned, 10 to 12 minutes more. Serve warm, garnished with celery leaves.

CORN BREAD, WILD MUSHROOM AND PECAN STUFFING



Corn Bread, Wild Mushroom and Pecan Stuffing image

Provided by Suzanne Hamlin

Categories     casseroles, side dish

Time 50m

Yield 10 servings

Number Of Ingredients 10

6 tablespoons unsalted butter
2 cups chopped yellow onion
1 cup chopped celery
1 cup minced carrots
3 garlic cloves, minced
1 large portobello mushroom, stem removed, cap cut into 1/2-inch chunks
1/2 pound shiitake mushrooms, tough stems removed, caps cut into thick slices 1/2 pound oyster mushrooms, sliced
Salt and black pepper to taste
8 cups stale, sweetened corn bread, crumbled
1 cup pecans, toasted and chopped coarse

Steps:

  • In large, deep skillet, melt butter over medium heat. Add chopped onion, celery, carrot and garlic. Saute, stirring, for 5 to 7 minutes, until tender. Add portobello, shiitake and oyster mushrooms, and season with salt and pepper. Cook for another 5 minutes, or until mushrooms have cooked. Remove from heat, and cool to room temperature. (If cooking in advance, cover and refrigerate overnight.)
  • When ready to cook, preheat oven to 400 degrees. In large bowl, combine mushroom mix, corn bread, pecans, marjoram, thyme, sage and parsley. Season to taste with salt and a teaspoon of pepper. Add milk, mixing well. Add optional turkey drippings to taste.
  • Transfer to 9-by-12-inch greased, shallow casserole, and cover with foil. Bake for 20 minutes, uncover, and bake until top is lightly browned, about 15 minutes.

Nutrition Facts : @context http, Calories 247, UnsaturatedFat 9 grams, Carbohydrate 24 grams, Fat 15 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 5 grams, Sodium 327 milligrams, Sugar 5 grams, TransFat 0 grams

Tips:

  • Use fresh ingredients for the best flavor. This is especially important for the leeks and pecans, as their flavor will be more pronounced when they are fresh.
  • Be sure to cook the leeks until they are softened. This will help them to release their flavor and sweetness.
  • Don't overmix the batter. Overmixing will make the madeleines tough.
  • Use a hot oven to bake the madeleines. This will help them to rise and cook evenly.
  • Let the madeleines cool slightly before serving. This will help them to hold their shape.

Conclusion:

Cornbread madeleines with leeks and pecans are a delicious and unique twist on a classic French pastry. They are perfect for breakfast, brunch, or a light lunch. These madeleines can be made using everyday ingredients and a little creativity. With their beautiful presentation and savory flavor, these madeleines are sure to be a hit at your next gathering.

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