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Cheesy Sage Madeleines

Servings 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


  1. 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.
  2. 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.
  3. 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.