Step 1

Heat oven to 350°F. Lightly spray 24 (3-inch) madeleine molds with cooking spray.

Step 2

In large bowl, beat butter and granulated sugar with electric mixer on medium speed until fluffy. Add 3 teaspoons of the lemon peel, 2 tablespoons of the lemon juice, the eggs and vanilla; beat until smooth. On low speed, beat in flour, cornmeal and baking powder until combined. Spoon batter by heaping tablespoonfuls into molds.

Step 3

Bake 10 to 12 minutes or until golden. Cool 2 minutes; remove from pans to cooling racks.

Step 4

In small bowl, mix remaining 1 teaspoon lemon peel, remaining 2 tablespoons lemon juice and the powdered sugar until smooth. Dip ridged sides of madeleines in glaze. Return to cooling racks; let stand until set. Spoon melted chocolate into small resealable food-storage plastic bag; seal bag. Squeeze bag to pipe RIP onto each madeleine.