Sweet Corn and Cheese Madeleines

Soft, buttery sweet corn and cheese madeleines with a delicate crumb and signature hump. A unique twist on the French classic—easy, elegant, and irresistible.

If there’s one flavor I can’t resist, it’s corn—especially in desserts. There’s something about the natural sweetness and subtle creaminess of corn that elevates a simple cake into something a little magical. These sweet corn madeleines are exactly that: buttery, soft, and delicately sweet, with a playful corn flavor that shines through without being overpowering.

Madeleines are iconic little French cakes, famous for their signature hump and delicate texture. I love giving classic recipes a twist, and sweet corn adds that unique touch that makes this version truly special. Best of all, this recipe is approachable—you don’t need to rest the batter (though you can if you want to enhance the texture), and the ingredients are simple and familiar.

Why You’ll Like This Recipe

1. Corn Flavor Shines: If you’re like me and have a weakness for corn, these madeleines will feel like a little slice of heaven.
2. Soft, Light Texture: Cake flour and melted butter create a tender, airy crumb that melts in your mouth.
3. Sweet and savory: I love the sweet and slightly savory taste from the cheese. It just goes so well with the corn too
4. Quick and Easy: The batter doesn’t need to rest, so you can make these delightful cakes in no time.
5. Perfect Portion Size: Yields 12–14 madeleines, perfect for sharing or saving a few for later.
6. Elegant Presentation: With a little attention to greasing and oven temperature, you’ll get a beautiful golden crust and the signature hump.

Why This Recipe Works

One of the most iconic features of madeleines is their beautiful hump. Many recipes suggest resting the batter to achieve it, but this recipe is designed to give you that classic shape without the extra step. Here’s why:
1. High Initial Oven Temperature: Preheating the oven to 400°F (then lowering to 375°F) for at least 15 minutes, shocks the batter. The outer edges set quickly while the center is still fluid, forcing the middle upward and creating the hump.
2. Balanced Batter: The ratio of flour, butter, and baking powder gives the right structure—light enough to rise, but strong enough to hold the hump once it forms.
3. Chilling the pan: Chilling the pan in the freezer while you prepare the cake batter, helps to give the batter a shock when it first hits the hot oven

Ingredients & Substitutions

1. Eggs – I use large-size eggs, which is aboug 58-60 grams when weigh with its shell
2. Salt – enhances sweetness and balances flavor
3. Sugar – I use granulated sugar.Adjust slightly if you prefer a sweeter or lighter flavor
4. Honey – adds subtle depth; and keep the madeleine moist longer too
5. Milk – it is used to adjust the consistency of the batter. You can use any kind of dairy or non-dairy milk. I use low-fat cow’s milk
6. Cake flour – tender crumb; all-purpose can work but slightly denser
7. Baking powder – helps create a light texture and the signature hump
8. Butter – unsalted is ideal; salted works if you skip the pinch of salt
9. Sweet corn kernels – fresh or properly thawed frozen; avoid canned corn
10. Shredded cheese – I use combination of shredded sharp and white cheddar. You can use any cheese you like such as Gouda, or even pepperjack for a little kick, a combination of Gouda and Parmesan will be nice too but you may want to omit the salt from the recipe as Parmesan is at a saltier side

Pro Tips for Perfect Madeleines

1. Grease well: Essential for easy release and perfect shape.
2. High initial oven temperature: Key for the hump.
3. Corn matters: Fresh or thawed frozen corn works best; canned adds too much moisture.
4. Cooling: It is important not to let madeleines sit in the pan for too long when they just come out of the oven as the bottom part can get soggy

How to Store Madeleines

Madeleines are at their very best when enjoyed on the same day—the edges are slightly crisp, and the inside is soft and tender. That said, here’s how you can store them:
1. Room Temperature: Store cooled madeleines in an airtight container for up to 2–3 days. The texture will soften, but they’ll still taste delicious.
2. Freezer: Wrap cooled madeleines individually in plastic wrap, then place them in a freezer-safe bag or container. Freeze for up to 1 month. To serve, let them thaw at room temperature or warm gently in the oven at 300°F (150°C) for 5–6 minutes.
3. Refreshing Madeleines: If they’ve gone a little soft, pop them into a 350 F (180 C) oven for 2–3 minutes to revive the crisp edges and fresh-baked aroma.

Serving Suggestions

Sweet corn and cheese madeleines are delightful on their own, but here are a few fun ways to enjoy them even more:
1. With Tea or Coffee: A classic pairing. The buttery crumb is perfect with a cup of black tea, green tea, or your favorite coffee.
2. With Fresh Fruit: Serve alongside sliced mango, strawberries, or blueberries for a light, refreshing treat.
3. Whipped Cream or Yogurt: A dollop of lightly sweetened whipped cream or Greek yogurt makes them feel extra special.
4. Drizzle of Honey or Syrup: For extra sweetness, drizzle with honey, maple syrup, or even condensed milk.
5. Dessert Platter: Pair with other small bites—like fruit tarts or cookies—for a beautiful afternoon tea spread.
6. Warm with Butter: Pop them back in the oven for a few minutes, then spread with a little butter for a cozy snack.

Frequently Asked Questions

1. Why didn’t my madeleines get a hump?
The hump is the signature look of madeleines, and it depends on several things: the oven temperature, not overfilling the pan, and the material of the pan (details below). Make sure your oven is hot enough at the start (preheat to 400 F, then bake at 375 F).
2. Will I get a better hump if I rest the batter?
Optional resting of the batter in the fridge can also help create a more dramatic hump because the cold batter gets a shock when it hits the hot oven. You can pipe the batter into the chilled pan and then put it in the fridge for at least 30 minutes – 24 hours.
3. Do I really need a madeleine pan?
Yes—if you want that classic shell shape and texture. The pan is what gives madeleines their charm. Without it, you can still bake the batter in a mini muffin tin, but they won’t have the same look or hump.
4. Can I use silicone madeleine pan?
I won’t recommend. Silicone is a poor heat conductor. Make sure you use the metal pan for the best hump
5. Can I make the batter ahead of time?
Yes! The batter can be covered and refrigerated for up to 24 hours. In fact, chilling can improve the hump and flavor. If it gets too hard, you can let it sit at room temperature for 30 minutes or an hour or so until the batter is thick again but not hard
6. Can I use canned corn instead of fresh or frozen?
It’s not recommended. Canned corn tends to be too wet and can affect the texture of the batter. Fresh or frozen (and thawed) corn works best.
7. How do I keep madeleines from sticking to the pan?
Grease your pan very thoroughly—even non-stick pans can cause sticking. You can also dust the greased molds lightly with flour for extra insurance. Then chill the pan in the fridge while you prepare the rest
8. How long do madeleines stay fresh?
They’re best the day they’re baked, but you can store them in an airtight container at room temperature for 2–3 days or freeze them for up to 1 month (see storage section).

If you share my weakness for corn in desserts, these sweet corn madeleines are going to be your new favorite. Soft, buttery, and lightly sweet with the delightful flavor of corn, they’re perfect for breakfast, a cozy afternoon snack, or a charming dessert. Each bite is a little reminder of why corn in desserts is such a guilty pleasure I can’t resist.