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.
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.