Jean-Paul's Cornmeal Madeleines

Jean-Paul Bourgeois serves his famous cornmeal madeleines with Louisiana cane syrup at Blue Smoke in New York City. While he makes them in a traditional madeleine pan, we swap it out for a cast iron cornstick pan and trade the cane syrup for Tennessee sorghum syrup, and the result is just as delicious.

Ingredients

• 1 ½ cups yellow cornmeal
• ½ teaspoon baking powder

½ teaspoon baking soda

• 1 ½ teaspoons kosher salt

⅛cup white granulated sugar

• 1 ¼ cups buttermilk
• 1 whole egg
• 4 ½ tablespoons butter, melted
• Non-stick spray
• Sorghum syrup for dipping

Directions

1. Preheat oven to 425 degrees Fahrenheit.
2. Combine all dry ingredients until thoroughly mixed. In separate bowl, melt butter and
3. combine with buttermilk. In another bowl, whisk eggs and combine all wet ingredients.
4. Gently fold buttermilk mixture into dry ingredients until thoroughly combined.
5. Lightly spray cornstick molds with non-stick spray. Fill each mold ¾ of the way with batter.
6. Preheat your pan in the oven for 10-12 minutes. Bake for 10 minutes or until golden brown

and edges are crispy.

1. 32
2. Set aside to cool, then remove madeleines. Serve with sorghum syrup for dipping.

Notes

From the Lodge Cast Iron cookbook I picked up during my visit to the Lodge Museum of Cast Iron in South Pittsburg, Tennessee (June 2026). Contributed by Jean-Paul Bourgeois. Recommended cookware: Cornstick Pans.