Easy Cornbread Madeleines (Gluten-Free, Dairy-Free)

Delicately delicious cornbread madeleines that are so pretty and easy to make! These madeleines are great for breakfast, tea-time, or an anytime snack! Plus, they’re totally gluten-free and dairy-free too, but no one would care! Bake a batch to enjoy today!

Jump to:

• I Love Everything Cornbread
• Perfect Cornbread Madeleines
• Why This Recipe Works:
• Ingredients You’ll Need + Notes/Substitutions:
• How to Make Cornbread Madeleines (Step by Step):
• Dish by Dish Tips/Tricks:
• Recipe FAQs:
• Other Cornbread Recipes You’ll Love:
• Gluten-Free Snacks to Make:
• Gluten-free Cornbread Madeleines

I Love Everything Cornbread

Since the first time I bit into a cornbread muffin at the Tony Roma’s steakhouse as a little girl in Singapore, I’ve had a bit of an obsession with cornbread.

I like the bright yellow color, its toothy and gritty texture, and the slightly sweet but not overly sweet taste.

I first made skillet cornbread (my favorite, especially with a smear of butter and a drizzle of honey), then cornbread muffins (as a homage to the Tony Roma’s muffins that ignited my passion for cornbread), and then jalapeño cornbread (because a pop of green works beautifully against the yellow, and some heat is always great to the backdrop of sweet).

I’ve even made rosemary cornbread for an anytime snack, and for the holidays, gluten-free cornbread dressing, for stuffing the Thanksgiving turkey or eating it by the spoonful.

Perfect Cornbread Madeleines

And now, I’d like to share with you these delicately delicious gluten-free cornbread madeleines.

I’d been craving cornbread – its coarse, grainy texture and its familiar, comforting taste – but I wanted to make them in small individual portions that were easy to eat and make.

Instead of using my trusty cast-iron pan (the way I usually do), I made cornbread madeleines in a madeleine mold.

(P.S. If you love those sweet little cakes that are madeleines, then you definitely must try my classic madeleines!)

Why This Recipe Works:

• Simple Ingredients: The ingredients required for this easy cornbread madeleines recipe are easily accessible at the grocery store (nothing fancy required)!
• Easy to Make: All you need to do is mix the dry ingredients together, add the wet ingredients, and then transfer the batter to the madeleine mold and bake! It really doesn’t get much easier than this!
• Perfect Texture: If you’re a fan of the toothy texture of cornbread like I am, then you’re going to enjoy these cornbread madeleines, which are cornbread in a beautiful madeleine form.
• Totally Gluten-Free and Dairy-Free: The best part is that these madeleines are 100% gluten-free and dairy-free, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy them without worries.

Ingredients You’ll Need + Notes/Substitutions:

Here’s an overview of the ingredients needed for this gluten-free cornbread madeleines recipe.

(For exact measurements and quantities, please scroll down to the recipe card at the bottom of this post.)

• Cornmeal: I recommend using yellow cornmeal for its vibrant yellow color. You can either buy storebought cornmeal, or make your cornmeal own at home!
• Gluten-Free All-Purpose Flour Blend: I recommend using a good-quality gluten-free all-purpose flour blend that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch, or potato starch). I do NOT recommend using a flour blend with heavier flours (such as garbanzo flour) as that will result in a much denser final texture.
• Sugar: I used white sugar, but feel free to use light brown sugar if you prefer. If you are diabetic or insulin-resistant, I strongly recommend that you use Lakanto monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not cause a spike in your blood sugar level).
• Baking Powder: Baking powder is the leavening agent used to help the batter rise, so make sure you include it. If you have Celiac disease or are gluten-intolerant, make sure to use certified gluten-free baking powder.
• Almond Milk: I like using an unsweetened version of my 5-minute homemade almond milk. You may also use other non-dairy milks (such as cashew milk, rice milk, soy milk, sunflower seed milk) if you prefer. Alternatively, if you are not lactose-intolerant, feel free to use normal dairy milk instead.
• Eggs: Eggs are necessary for binding the ingredients together. I have not made this recipe without eggs, so I don’t know how they would turn out. However, if you are vegan or allergic to eggs, you can try substituting the large eggs with aquafaba or an egg-replacer. (If you do make this without eggs, please let me know how it goes in the comments below, I’d love to know!)
• Coconut Oil: I recommend using refined coconut oil (which has a neutral taste) instead of extra virgin coconut oil (which has a more pronounced coconut flavor and smell). Alternatively, if you are not lactose-intolerant, feel free to use melted unsalted butter instead.
• Confectioner’s Sugar: If you like, feel free to dust the cooled madeleines with confectioner’s sugar (also known as powdered sugar).

How to Make Cornbread Madeleines (Step by Step):

1. Preheat and Grease

Pre-heat the oven to 425F (220C). Grease a madeleine mold with cooking spray.

2. Mix Dry Ingredients

In a large bowl, mix together the cornmeal, gluten-free flour blend, sugar, a pinch of salt and baking powder.

3. Whisk Wet Ingredients

Whisk in the milk, eggs and better until the cornmeal mixture is well-combined.

4. Transfer Batter to Mold

Pour one tablespoon of batter into each cavity of the madeleine mold, reserving the remaining batter for later.

5. Bake Until Ready

Bake in oven for 20 minutes until golden brown and a toothpick inserted in the middle of a madeleine comes out clean.

6. Let Cool Completely

Let the madeleines cool for a few minutes in the madeleine pan or madeleine mold before removing and letting them cool completely at room temperature on a cooling rack. 

7. Dust with Confectioner’s Sugar

If you like, feel free to sprinkle confectioner’s sugar over the madeleines once cooled (this is totally optional).

Dish by Dish Tips/Tricks:

• Make Mini Madeleines: If you like smaller madeleines, you can use a mini madeleine pan instead. Simply bake at 425F for 10 minutes instead.
• Make Muffins Instead: If you don’t own madeleine molds or madeleine pans, you can simply pour the batter into a muffin mold instead (bake at 425F for 35 to 40 minutes). Alternatively, you can make mini muffins by pouring the cornbread madeleine batter into the mini-muffin cups instead (bake at 425F for 20 to 25 minutes).
• Make Skillet Cornbread: You can also make cornbread in a small skillet or large skillet if you would like.
• Optional Add-Ins: This recipe makes a great base for other optional ingredients, such as chopped jalapeños (for jalapeño cornbread madeleines), corn kernels, chopped bell peppers, or even chili powder for a bit of heat.

Recipe FAQs:

Other Cornbread Recipes You’ll Love:

• Easy Skillet Cornbread (Gluten-Free, Dairy-Free)
• Cornbread Muffins (Gluten-Free, Dairy-Free)
• Jalapeño Cornbread (Gluten-Free, Dairy-Free)
• Cornbread Stuffing (Gluten-Free, Dairy-Free)
• Pumpkin Cornbread (Gluten-Free, Dairy-Free)
• Rosemary Cornbread (Gluten-Free, Dairy-Free)

Gluten-Free Snacks to Make:

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

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