Let’s just say you have this fancy madeleine pan that you bought for a Downton Abbey party last year and you need a reason to use it again. There is already a batch of cookies and a batch of cinnamon rolls (coming soon!) in the house so Lord knows you don’t need another sugar laden treat or else you will drop into a sugary cycle that won’t be good for anyone. Enter: the savory vegan madeleines.
I’m a really big sucker for cornbread in any form, be they muffins, sliced into squares or polenta style. But stuff them with green chilies and get that lovely crust on them? Oh my cornmeal, I’ve died and gone to savory heaven. I have been seeing savory madeleines lurking around the internet for a while now, but never found one that was quite what I wanted with my bowl of soup. Throw in the completely random can of green chilies I decided to pick up one day (Whole Foods: where my credit card goes to die) and I knew these were right on the spot for the upcoming soup weather.
Green chilies can be swapped out for chives or any other fresh herb, but I think the chilies make them perfect for enjoying with a bowl of baked potato soup or veggie chili. Also, make sure to thoroughly grease your madeleine pan or they will stick and come out all wonky like. The batter can easily be used in a muffin tin , but you may need to increase the baking time.
Savory Green Chile Cornmeal Madeleines
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 12 1x
Dip these in your favorite chili or snack by themselves, either way these savory nuggets are beyond tasty!
- 2 eggs worth of Ener-G egg replacer (or 2 eggs)
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/3 cup cornmeal
- 1/4 cup all purpose flour
- 2/3 cups non dairy milk (I used almond milk)
- 1/4 cup green chilies
- pinch of paprika (1/4 teaspoon)
- pinch of cumin (1/4 teaspoon)
- 1/4 teaspoon black pepper
- Preheat oven to 375 degrees. Grease madeleine pan or muffin tin, set aside.
- In a medium bowl, combine the Ener-G, sugar, salt, cornmeal, flour, and non dairy milk. Whisk until smooth. Add in the chilies, paprika, cumin, and pepper, until combined.
- Spoon into the madeleine pan or muffin tin. Bake for 10-13 minutes, or until madeleines spring back with lightly touched. Undersides should be golden brown.
Here’s how my train of thought went just now when I saw this post in Bloglovin’. First I saw the photo, then the subject and then started reading – “Oh cute, those look just like the madeleines Abby made last January. Oh ick, savory madeleines. Oh wait, this post is from Abby, I should try these!” So the moral of this story is, only you have the power to convince me that savory madeleines are worth trying! 🙂
The Frosted Vegan says
Haha, I loved your thought process, I’m glad I changed your mind! : )
This is such a cute idea! These would be the perfect bite sized treat for a party or dinner group! Yum!
[email protected] says
Wow, I am impressed! I used to eat these sweet and buttery madeleines from the decorative biscuit boxes before I was a vegan. I’ve never had a savory one, but I love the way you make them! I’m a huge fan of cornbread and corn meal – and these savory madeleines sound tasty in a bowl of baked potato soup or vegan chili 😉
I love madelines! Ever since i saw the trasporter
These looked so delicious to me that I had to try them. My batter was very runny. I checked amounts of the ingredients and I had made them exactly as written. I went ahead and baked them hoping for the best. I had to bake them an extra 12 minutes and they were like rubber. I am a very experienced cook so I can’t figure out what the problem is. Any ideas?
The Frosted Vegan says
I am sorry to hear that they didn’t work out for you! I know sometimes the batter for these can be finicky, so I would guess maybe increasing/decreasing the amount of liquid in the batter may help? I am going to do another trial run of these and let you know!
Thank you SO much!