1.  Preheat the oven to 400°F (200°C). Grease 2 madeleine pans.
  2. Stir the cornmeal, cornstarch, sugar, chili powder (or smoked paprika), baking powder and salt together in a medium bowl. In a separate bowl, whisk the buttermilk, eggs and oil together. Add all at once to the dry mixture and whisk until completely smooth. Stir in the corn and jalapeño.
  3. Spoon the batter into the madeleine pans, filling them right to the top.
  4. Bake for 10 to 12 minutes, until the madeleines begin to brown at the edges. Let the pans cool on a rack for 15 minutes, then tap out the madeleines to serve warm, or let cool to serve at room temperature.

Recipe from Set for the Holidays with Anna Olson, Appetite by Random House, 2018