Chorizo-corn madeleines

Time 30 minutes
Yields Makes 48 madeleines
Chorizo-corn madeleines
(Bryan Chan / Los Angeles Times)

Heat oven to 425 degrees. Combine the flour, semolina, baking powder, salt and pepper in a mixing bowl and stir with a fork until well mixed.


Add the cheese, chorizo, green onions and corn. Toss to combine. Stir in the melted butter, eggs and half-and-half and mix well.


Brush 4 madeleine tins generously with melted butter. Spoon the batter in to fill each mold about halfway. Bake until tops are puffed and set and bottoms are well browned, about 12 minutes.


Cool slightly, then unmold. Serve warm.

The molds should be well-buttered so the madeleines will lightly crisp on the bottom and pop out of the pans easily. Fill the molds just half full for the most perfectly shaped little cakes.

Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.