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.