Cheesy Sage Madeleines

Have you ever tried madeleine cookies before? They are shaped like seashells and taste like delicious little vanilla cakes. I highly recommend them.

These are a savory version of those wonderful little cookies. Savory cookies? I know. Sounds weird, right? But honestly, the dense buttery texture of a classic madeleine cookie lends itself well to a savory dinner roll. 

Think of these as little cornbread muffins shaped like seashells. They will also make your kitchen smell amazing.

Cheesy Sage Madeleines, makes 12.

4 eggs
1/4 teaspoon salt
1 tablespoon sugar
4 tablespoons cornmeal
3/4 cup flour
1/4 cup shredded cheese (I used Dubliner)
1/4 cup butter
7-8 fresh sage leaves
black pepper

Begin by melting the butter and 5-6 of the sage leaves together in a small pot over low heat. Once melted, remove from heat and allow to cool to room temperature. Once cooled, remove the sage, reserving the melted butter.

In a large bowl, whisk together the eggs, salt, sugar, and cornmeal. Whisk for 3-4 minutes until the mixture has slightly thickened.

Stir in the flour, shredded cheese, a generous sprinkle of black pepper, and a couple of sage leaves that have been finely chopped. Now stir in the melted butter until just combined.

Lightly grease (with butter or nonstick cooking spray) a madeleine pan. Lightly flour, and tap to remove excess flour. Fill each seashell with the batter. Bake at 375°F for 10-12 minutes until the edges begin to brown.

These are the perfect texture to soak up soup, sauce, or even gravy. I also think these would be totally awesome with chili. I was pretty unsure how these would turn out, but the first batch ended up perfect.

I will for sure be pulling this recipe back out this fall when it’s soup and chili season. 🙂 xo. Emma

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Yield 12

Ingredients

1x2x3x

• ▢ 4 eggs
• ▢ ¼ teaspoon salt
• ▢ 1 tablespoon sugar
• ▢ 4 tablespoons cornmeal
• ▢ ¾ cup flour
• ▢ ¼ cup shredded cheese (I used Dubliner)
• ▢ ¼ cup butter
• ▢ 7-8 fresh sage leaves
• ▢ black pepper

Instructions

• Begin by melting the butter and 5-6 of the sage leaves together in a small pot over low heat. Once melted, remove from heat and allow to cool to room temperature. Once cooled, remove the sage, reserving the melted butter.
• In a large bowl, whisk together the eggs, salt, sugar, and cornmeal. Whisk for 3-4 minutes until the mixture has slightly thickened. Stir in the flour, shredded cheese, a generous sprinkle of black pepper, and a couple of sage leaves that have been finely chopped. Now stir in the melted butter until just combined.
• Lightly grease (with butter or nonstick cooking spray) a madeleine pan. Lightly flour, and tap to remove excess flour. Fill each seashell with the batter. Bake at 375°F for 10-12 minutes until the edges begin to brown.