Fresh Corn Madeleines Recipes

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.

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.

MADELEINES

Steps:

• Preheat oven to 375. Beat sugar and eggs together until thoroughly blended. Add lemon rind and melted butter. Mix to blend. Sift together dry ingredients. Add all at once to egg mixture. Stir just to blend. Allow mix to sit at room temperature for approximately 10 minutes. While mix is resting, generously butter Madeleine molds. Spoon mix into molds, filling approximately 3/4 full. Bake approximately 15 minutes or until edges are golden brown. Turn over immediately onto cooling screen. Wipe out each mold cavity, rebutter and fill again until desired number or all mix is used. Store in airtight container until ready to use.;

FRESH CORN MEDLEY

Steps:

• In a large skillet, saute green pepper and onion in butter until tender. Add the corn, water, pimientos, honey, salt and pepper., Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until corn is tender. Sprinkle with cheese and bacon.

CREAMED CORN WITH TOMATOES

Steps:

• Heat oil in a large skillet over medium heat. Add onion; and cook until soft and translucent, about 3 minutes. Stir in corn kernels. Cook, stirring occasionally, until kernels are tender, about 5 minutes. Stir in cream cheese and water until cream cheese is melted. Stir in tomatoes, parsley, and basil. Season with salt and black pepper.

CORN-AND-COUNTRY-HAM MADELEINES

Steps:

• Preheat the oven to 400 degrees. In a skillet over medium-high heat, heat the oil. Add the ham, corn and garlic and stir until hot, about 1 minute. Season with salt and pepper to taste. Remove from the heat and cool.
• Sift the cornmeal, flour, sugar, baking powder and 1/2teaspoon salt into a large bowl. Stir in the milk, eggs and butter until a smooth batter is formed. Stir in the ham mixture. Spoon half of the batter into each of the 12 scalloped cups of a greased madeleine pan and smooth the tops. Place in the oven and bake until a toothpick inserted in the center comes out clean, about 15 minutes. Invert onto a cooling rack. Sprinkle lightly with salt and chili powder. Repeat with the remaining batter. Serve warm. (Reheat the madeleines briefly in a 350-degree oven if necessary.)

CORNMEAL-HONEY MADELEINES

Steps:

• Whisk together flour, cornmeal, baking powder, and salt in a medium bowl. Whisk together sugar and eggs in another medium bowl until pale and thick, about 2 minutes. Whisk in honey. Fold in flour mixture using a rubber spatula. Pour in butter in a slow, steady stream, folding gently to combine. Refrigerate batter for at least 4 hours (or overnight).
• Preheat oven to 400 degrees. Butter and flour a cast-iron pan, and fill about three-quarters full. Bake until golden around edges (time will vary depending on size of pan). Remove from oven, and immediately transfer madeleines from pan to a wire rack. Let cool. Coat each with glaze, and serve immediately.