There are times when a rustic pan of crumbly cornbread really fits the meal. And, there are times that call for just a little more finesse. These beautiful savory madeleines sweetened with fresh corn add an element of chic and whimsy to everything from a bowl of soup to a dollop of Jalapeno Jam.They are whipped up so easily, stay moist for the whole meal and even freeze well for serving now and saving some for later.
I add a basket of Corn Madeleines to our Thanksgiving table; they make good gravy pals.
RECIPE: SAVORY CORN MADELEINES (adapted from Gourmet article)
2 Tbls. AP flour
1/3 cup cornmeal
1 tsp sugar
1/4 tsp. baking soda
pinch of salt/pepper
1/3 cup buttermilk
Fresh corn (cut off 1 cob of corn) [optionally use 1/2 cup canned corn drained]
1 TBLs Butter (melted)
1) Preheat the oven to 375F, and butter a madeleine pan
2) In a large bowl, whisk together all dry ingredients: flour, cornmeal, sugar, baking soda, salt and pepper
3) Make a well in the center of the dry ingredients and add the buttermilk,egg, melted butter and corn.
4) Stir all ingredients together just until mixed well.
5) Fill each madeleine mold space with the corn batter to 3/4 full. Bake for 6-8 minutes or til the sides begin to brown lightly.
6) Cool for a couple minutes, remove from pan and serve warm, cool to room temp on rack.
***For Freezing: place cooled madeleines on a parchment covered baking sheet. Freeze until firm, then remove from pan, bag and label. Later, crisp up the madeleines in a 350F oven for 2-3 minutes.