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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. All the tips you need to get a signature hump without resting the batter.
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
- Quick, easy, and no fuss: The batter doesn’t need to rest, so you can make these delightful cakes in no time. You don’t have to rest the batter to get a nice hump if you follow the tips exactly
- Corn flavor shines: If you’re like me and have a weakness for corn, these madeleines will feel like a little slice of heaven.
- Soft and light Texture: Even without using handmixer to beat the cake batter, this recipe still gives very soft and light texture sponge cake. Cake flour and melted butter create a tender, airy crumb that melts in your mouth.
- Sweet and savory: I love the sweet and slightly savory taste from the cheese. It just goes so well with the corn too
Why does this Madeleine recipe work without resting the batter?
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 having to rest the batter if you don’t want to. Here’s why:
1. High initial oven temperature: Preheating the oven to 425 F / 220 C for at least 10 minutes and bake them at that high temperature for 5 minutes (then lowering to 375 F/ 190 C for another 5-6 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, liquid, and baking powder gives the right structure—light enough to rise, but strong enough to hold the hump once it forms.
3. Do not overfill the pan: When you overfill the pan, it prevents the batter from rising high in the center to create that hump. Only fill 3/4 full
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
- Eggs – I use large-size eggs, which is about 58-60 grams when weigh with its shell
- Salt – enhances sweetness and balances flavor
- Sugar – I use granulated sugar.Adjust slightly if you prefer a sweeter or lighter flavor
- Honey – adds subtle depth; and keep the madeleine moist longer too
- 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
- Cake flour – tender crumb; I do not recommend using all-purpose flour. It gives a denser texture
- Baking powder – helps create a light texture and the signature hump
- Butter – unsalted is ideal; salted works if you skip the pinch of salt
- Sweet corn kernels – fresh or properly thawed frozen; avoid canned corn
- Shredded cheese – I use a 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 on a saltier side
Pro Tips for Perfect Madeleines
- Grease well: Essential for easy release and perfect shape.
- High initial oven temperature: Key for the hump.
- Corn matters: Fresh or thawed frozen corn works best; canned adds too much moisture.
- 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 even more. 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.
Sweet Corn and Cheese Madeleines
Ingredients
- 100 g eggs about 2 large, room temperature
- Pinch of salt
- 80 g sugar
- 10 g honey
- 12 g milk
- 90 g cake flour
- 1 tsp baking powder
- 106 g unsalted butter melted, plus more for coating the pan
- 80 g sweet corn kernels fresh or thawed frozen; avoid canned
- 20 g shredded cheese I use combination of sharp and white cheddar
Instructions
Preheat the oven:
- Preheat the oven to 425 F (220 C) for conventional oven for at least 10 minutes. For convection oven, lower the temperature by 20 F (15 C).
Prepare the pan:
- Grease your madeleine pan very well, even if it’s non-stick. I melt some butter and then brush on the well of the pan, dust with some flour. Tap off any excess. Then chill the pan in the freezer while you prepare the batter
Prepare the cake batter:
- Melt butter and let it cool down to lukewarm before you add into the cake batter
- In a mixing bowl, whisk together eggs, sugar, milk, honey, and salt just until the sugar dissolves. You shouldn't feel or hear the sugar grains anymore when you whisk. You don't need to whip up too much air into the batter. Add the melted butter and whisk again until the mixture is homogenous
- Sift in cake flour and baking powder, then gently fold to combine.
- The batter should feel thick, especially as the butter continues to cool down and my ambient temperature is 70 F at the time I made this.
- Gently fold in the sweet corn kernels and cheese.
- I prefer to transfer the batter into a piping bag. It's easier to dispense the batter neatly that way. You can also use a large ziplock bag and cut one of the corners, large enough so the corn and cheese can go through, about 3/4-1 inch wide.
- Otherwise, you can also use a spoon to spoon the batter into the prepared molds, filling each about 3/4 full only, which is about one tablespoon. You don't need to even out the batter. It will even out itself as the butter melts in the oven. It is important not to overfill the mold. This can prevent the bump/hump from rising
If you choose to chill the batter:
- If you want to get an even dramatic hump, I recommend piping or spoon the batter into the prepared pan and then chill the whole pan in the fridge for at least 30 minutes to 1 hour is sufficient. This way, you don't have to battle with piping or transferring a "stiff" batter into the pan
- But if you plan to chill the batter and bake the next day, then don't pipe or spoon the batter ahead into the pan. Just cover the batter and chill for up to 24 hours and then let the batter sit at room temperature for a bit if it gets too hard (because of the cold butter). Then pipe or spoon it into the prepared chilled pan
Baking:
- Place the pan in the oven middle rack and bake for 5 minutes. Then without opening the oven's door, reduce the temperature to 375 F (190 C) for conventional oven. For convection oven, lower the temperature by 20 F/15 C and bake for another 5-6 minutes or until golden brown with a nice hump. When you lightly press on the cake, it springs up lightly and no longer feels wet if you stick a toothpick into the hump to test for doneness
- If you don't have pans to bake all 16 (I can only bake 12 at a time), increase the oven temperature back up again. Just wait until the pan has cooled down. I know it's a bit of inconvenient, but it is to ensure we get nice humps.
- Clean off any residue on the pan if any, and brush with melted butter again and dust with flour and put it in the freezer for 15 minutes and pipe or spoon the batter like what you've done before and proceed with baking
Cooling and unmolding:
- Remove the madeleines from the oven, then use a toothpick or an offset spatula to gently release the edge immediately.
- Turn each madeleine on its side to cool immediately. This way the hot steam is not trapped, which prevent the cake from becoming soggy at the bottom. If you put them straight on the cooling rack, the madeleines are still soft and the grid of the cooling rack may be imprinted on the cake (more of a cosmetic issue, doesn't ruin the taste or anything)
- After about 10 minutes, transfer to cooling rack to let them cool down completely
Serving:
- Serve the madeleines when they have cooled down to room temperature. You will love the crisp shell and the soft fluffy hump on the other side
