Fresh Corn Madeleines Recipes

SWEET CORN MADELEINES

Steps:

• Preheat oven to 375°. In a medium bowl, whisk together flour, baking powder, and salt. In another bowl, vigorously whisk egg, egg white, and granulated sugar until blended. Add flour mixture and whisk until just combined. Whisk in 6 tbsp. butter and the corn kernels.
• Generously butter a 12-compartment madeleine pan or mini-muffin pan (2-tbsp. size) with remaining 1/2 tbsp. butter. Spoon batter evenly into cups (they'll be full).
• Bake madeleines until they're light golden and spring back when lightly pressed in center, 12 to 15 minutes. Loosen from pan with a knife and lift out to a plate.
• Serve madeleines warm or at room temper­ature, dusted with powdered sugar.Note: Nutritional analysis is per madeleine.

CORNBREAD MADELEINES WITH ANCHO CHILE BUTTER

Steps:

• For the ancho chile butter: Mix the butter, cilantro, ancho powder, honey and 1/2 teaspoon sea salt in a small bowl. Set aside.
• For the madeleines: Preheat the oven to 400 degrees F. Spray the madeleine mold with cooking spray.
• Mix the cornmeal, flour, sugar, baking powder and 1/2 teaspoon kosher salt in a small bowl. Set aside.
• In a large bowl, whisk together the buttermilk, melted butter and egg until well mixed. Stir the flour mixture into the buttermilk mixture until just combined; do not overmix. Fold in the Cheddar, corn and jalapenos.
• Scoop 1 heaping tablespoon of the mixture into each madeleine mold. Gently tap the mold to release any air bubbles. Bake until golden brown and a toothpick inserted in the center comes out clean, 8 to 10 minutes.
• Serve the madeleines dolloped with the ancho butter.

BLUE CORN MADELINES

Steps:

• Preheat oven to 350°F.
• Butter madeleine molds and set aside.
• In a large bowl whisk together the dry ingredients (cornmeal - salt).
• Stir in milk, egg and butter.
• Working in batching and cooling molds between batches, spoon 1 tablespoon batter into each prepared madeleine mold.
• Bake for 12-15 minutes or until madeleine is golden brown on the bottom.
• Turn out onto rack to cool completely.

FRESH CORN MADELEINES WITH SOUR CREAM AND CAVIAR

Steps:

• Make madeleines:
• Preheat oven to 400°F. Brush molds with some melted butter.
• Whisk together cornmeal, flour, sugar, baking soda, salt, and pepper in a bowl. Whisk together egg, buttermilk, 1 tablespoon melted butter, and corn in another bowl, then add to dry ingredients, stirring until just combined.
• Spoon 1 teaspoon batter into each mold and bake in middle of oven until madeleines are golden around edges and spring back when pressed lightly, 5 to 6 minutes. Turn madeleines out onto a rack to cool and make more in same manner.
• Top madeleines:
• Put sour cream in pastry bag (if using) and pipe (or spoon) about 1/2 teaspoon onto each madeleine, then top with a rounded 1/4 teaspoon caviar.