Sweet Corn Madeleines Recipes

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BLUE CORN MADELINES



Blue Corn Madelines image

Make and share this Blue Corn Madelines recipe from Food.com.

Provided by ellie_

Categories     Quick Breads

Time 22m

Yield 30 madeleines

Number Of Ingredients 8

1 cup blue cornmeal (or yellow cornmeal)
1 cup flour
5 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
1 egg, beaten to blend
5 tablespoons butter, melted

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.

Nutrition Facts : Calories 64.3, Fat 2.6, SaturatedFat 1.5, Cholesterol 12.4, Sodium 98.7, Carbohydrate 8.9, Fiber 0.5, Sugar 2.2, Protein 1.4

FRESH CORN MADELEINES WITH SOUR CREAM AND CAVIAR



Fresh Corn Madeleines with Sour Cream and Caviar image

Categories     Fish     Bake     Cocktail Party     Cornmeal     Corn     Sour Cream     Gourmet

Yield Makes about 36 hors d'oeuvres

Number Of Ingredients 17

For madeleines
1 tablespoon unsalted butter, melted, plus additional for brushing molds
1/3 cup yellow cornmeal (not coarse)
2 tablespoons all-purpose flour
1/2 teaspoon sugar
1/4 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon black pepper
1 large egg
1/3 cup well-shaken buttermilk
1/2 cup corn (from 1 ear), chopped
For topping
1/3 cup sour cream
50 grams caviar (1 3/4 ounces; preferably sevruga)
Garnish: chopped fresh chives
Special Equipment
a madeleine pan with 20 miniature (1/2-tablespoon) molds (preferably nonstick); a small pastry bag fitted with small star or leaf tip (optional)

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.

CORNBREAD MADELEINES WITH ANCHO CHILE BUTTER



Cornbread Madeleines with Ancho Chile Butter image

Provided by Tia Mowry

Categories     side-dish

Time 40m

Yield 6 to 8 servings (26 to 28 madeleines)

Number Of Ingredients 17

8 tablespoons (1 stick) unsalted butter, at room temperature
1/4 cup finely chopped fresh cilantro
1 tablespoon ancho chile powder
1 tablespoon honey
Sea salt
Cooking spray
1 1/4 cups yellow cornmeal
1 cup all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
Kosher salt
1 cup buttermilk
4 tablespoons unsalted butter, melted
1 large egg
1/2 cup shredded sharp Cheddar
1 ear corn, roasted, kernels removed
1 jalapeno, finely chopped

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.

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  • Combine butter, brown sugar, and honey in a saucepan. Cook over medium, stirring occasionally, until butter is melted, about 3 minutes. Remove from heat, and let cool completely, about 15 minutes.
  • Stir together corn flour, baking powder, and salt in a medium bowl until well combined; set aside.
  • Combine eggs, sugar, and vanilla bean paste in the bowl of an electric stand mixer fitted with the whisk attachment. Beat on high speed until fluffy and pale, about 2 minutes. With mixer running on medium speed, add cooled butter mixture in a slow, steady stream. Stir in corn flour mixture until combined. Chill mixture until firm and cold, about 3 hours.
  • Preheat oven to 350°F. Place corn flour mixture in a pastry bag, and pipe into lightly greased regular madeleine pans or miniature madeleine pans, filling almost to top. Bake in preheated oven until golden brown around edges and centers spring back when touched, 5 to 6 minutes for miniature madeleines or 8 to 10 minutes for regular-size madeleines. Invert madeleines onto a wire rack, and let cool completely, about 10 minutes. Serve immediately.


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