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 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 butter instead.

Confectioner’s Sugar: If you like, feel free to dust the cooled madeleines with confectioner’s sugar (also known as powdered sugar).

Storing/Freezing: To store, place the cornbread madeleines in an airtight container and store at room temperature for up to 3 days. To freeze, place the cornbread madeleines in a freezer-safe container or ziplock bag and freeze for up to 2 months. Before eating, simply reheat the frozen madeleines in the oven at 350F for 10 minutes before serving.