In a large mixing bowl, mix together ½ cup flour, ½ cup cornmeal, 1/4 tsp baking soda, ½ tbsp baking powder, ½ tbsp sugar, ½ tsp smoked paprika, and ½ tsp salt.

In a smaller bowl, whisk together 1 egg, 1 cup buttermilk, 2 tbsp vegetable oil, 1 heaped tbsp minced pickled jalapeño, 2 tbsp minced sundried tomatoes.

Add the liquid to the dry ingredients and fold till well blended.

Spoon the batter into a madeleine pan* and bake in the oven at 200c for 13–15 minutes. Let rest 15 minutes before gently removing from the pan.

Makes around 20 madeleines.

* Substitute with a mini muffin pan.