Madelines Favorite Corn Recipes

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SWEET CORN MADELEINES



Sweet Corn Madeleines image

How to improve on cornbread? Make it snack-size, crisp at the edges and tender inside, with a delicate crunch from corn. Then watch it disappear at brunch or alongside ribs. You'll need a madeleine or mini-muffin pan.

Provided by Adeena Sussman

Time 40m

Yield Makes 12 madeleines or mini muffins

Number Of Ingredients 8

1/2 cup flour
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1 large egg plus 1 large egg white
1/3 cup granulated sugar
About 6 1/2 tbsp. melted salted butter, divided
1/2 cup raw corn kernels
About 1 tsp. powdered sugar

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.

Nutrition Facts : Calories 109, Carbohydrate 11, Cholesterol 32, Fat 6.8, Fiber 0.3, Protein 1.6, SaturatedFat 4.1, Sodium 161

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

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.

MADELEINES



Madeleines image

Provided by Food Network

Categories     dessert

Number Of Ingredients 7

1/2 cup granulated sugar
2 large eggs
Grated rind of one lemon
4 ounces (one stick) butter, melted
3/4 teaspoon baking powder
3/4 cups all purpose flour
1/4 teaspoon salt

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.;

CORNMEAL-HONEY MADELEINES



Cornmeal-Honey Madeleines image

These cakes are a cross between madeleines and cornbread, sweetened with honey.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes 2 1/2 cups batter, enough for about 12 small cakes (about 2 1/2 inches in diameter)

Number Of Ingredients 9

1 cup all-purpose flour, plus more for pan
1/2 cup fine yellow cornmeal, preferably stone-ground
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup sugar
4 large eggs
2 tablespoons honey
6 ounces (12 tablespoons) unsalted butter, melted and cooled, plus more for pan
Orange Glaze

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.

MADELEINES II



Madeleines II image

The greatest afternoon tea cookie. You can sprinkle the top with confectioners' sugar or dip the tips in chocolate.

Provided by Jenn Hall

Categories     World Cuisine Recipes     European     French

Yield 12

Number Of Ingredients 7

2 eggs
½ teaspoon vanilla extract
½ teaspoon lemon zest
1 cup confectioners' sugar
¾ cup all-purpose flour
¼ teaspoon baking powder
½ cup butter, melted and cooled

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease and flour twenty-four 3-inch Madeleine molds.
  • In a medium bowl beat eggs, vanilla and lemon zest with an electric mixer on high speed for 5 minutes. Gradually beat in the confectioners' sugar. Beat for 5 to 7 minutes or until thick and satiny.
  • Sift together the flour and baking powder. Sift one-fourth of the flour mixture over the egg mixture, gently fold in. Fold in the remaining flour by fourths. Then fold in the melted and cooled butter. Spoon batter into the prepared molds, filling 3/4 full.
  • Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes or until the edges are golden and the top s spring back. Cool in molds on a rack for 1 minute. Loosen cookies with a knife. Invert cookies onto a rack and cool. Sift confectioners' sugar over the tops or melt semi-sweet chocolate chips and dip the tips in the chocolate. Store in an airtight container.

Nutrition Facts : Calories 147.7 calories, Carbohydrate 16.1 g, Cholesterol 51.3 mg, Fat 8.6 g, Fiber 0.2 g, Protein 1.9 g, SaturatedFat 5.1 g, Sodium 76.6 mg, Sugar 9.9 g

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 JALAPEñO



Cornbread Madeleines With Jalapeño image

The inspiration for these madeleines came from a jalapeño-studded cornbread served at Gloria restaurant in New York. While the restaurant serves them in four-inch disks, that is too large for a holiday gathering. So I made them in madeleine pans (a corn-stick mold would work equally well, though it will make only about 15). In place of the jalapeños, you could add bits of Cheddar, ham, or minced olives or sun-dried tomatoes. The madeleines freeze beautifully. (Reheat them on a baking sheet covered in foil at 275 degrees for 10 to 15 minutes.)

Provided by Florence Fabricant

Categories     quick breads, appetizer

Time 1h

Yield 3 dozen

Number Of Ingredients 11

2 tablespoons unsalted butter, melted
1/4 cup finely chopped shallots
3 1/2 ounces jalapeños, (about 6 medium), stemmed, seeded and minced
3/4 cup corn meal, preferably stone ground
1 cup corn flour, preferably stone ground
2 teaspoons salt
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1 cup whole milk
3/4 cup buttermilk
2 large eggs

Steps:

  • Use 1 1/2 tablespoons of the butter to grease 3 madeleine pans (12 madeleines each). Heat oven to 350 degrees.
  • Place remaining 1 1/2 teaspoons butter in a small skillet, add shallots and sauté on medium 6 minutes or so, until soft and barely beginning to brown. Mix with jalapeños in a small bowl and set aside.
  • Combine corn meal, corn flour, salt, baking powder and baking soda in a large bowl and whisk to blend. Mix milk and buttermilk with the eggs in another bowl, beating just enough to blend. Pour wet ingredients over the dry ingredients and fold together. Fold in the shallots and jalapeños.
  • Spoon batter into madeleine molds, filling them almost to the top. Bake 15 minutes, until firm to the touch. Let cool 30 minutes, then remove from pans. Serve warm, or set aside to rewarm and serve later.

Nutrition Facts : @context http, Calories 41, UnsaturatedFat 1 gram, Carbohydrate 6 grams, Fat 1 gram, Fiber 0 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 60 milligrams, Sugar 1 gram, TransFat 0 grams

CORNMEAL AND SHALLOT MADELEINES WITH CRèME FRAîCHE AND CAVIAR



Cornmeal and Shallot Madeleines with Crème Fraîche and Caviar image

Categories     Dairy     Fish     Bake     Cocktail Party     Cornmeal     Sour Cream     Shallot     Gourmet

Yield Makes 16 hors d'oeuvres

Number Of Ingredients 9

1/3 cup minced shallot
2 tablespoons cold unsalted butter
1/3 cup yellow cornmeal
1/3 cup all-purpose flour
3/4 teaspoon double-acting baking powder
1 large egg, beaten lightly
1/4 cup crème fraîche or sour cream plus additional as a topping
3 tablespoons water
about 2 ounces of caviar

Steps:

  • In a skillet cook the shallot in 1 tablespoon of the butter over moderately low heat, stirring, until it is softened and let the mixture cool completely. In a bowl stir together the cornmeal, the flour, the baking powder, and the shallot mixture, add the remaining 1 tablespoon butter, cut into bits, and blend the mixture until it resembles fine meal. Stir in the egg, 1/4 cup of the crème fraîche, the water, and salt and pepper to taste and stir the batter until it is combined well.
  • On a baking sheet heat 16 well-buttered 2 2/3- by 1 3/4-inch madeleine tins (about 2 tablespoons capacity) in the middle of a preheated 400°F. oven for 2 minutes, remove the tins from the oven, and into each tin spoon a heaping 1 1/2 teaspoons of the batter. Bake the madeleines on the baking sheet in the middle of the 400°F. oven for 6 to 8 minutes, or until a tester inserted in the centers comes out clean, turn them out onto racks, and let them cool completely. The madeleines may be made 3 days in advance and kept chilled in an airtight container. Top the madeleines with the additional crème fraîche and the caviar.

MADELINE'S FAVORITE CORN



Madeline's Favorite Corn image

Make and share this Madeline's Favorite Corn recipe from Food.com.

Provided by ratherbeswimmin

Categories     Vegetable

Time 16m

Yield 10-12 serving(s)

Number Of Ingredients 10

12 cups frozen corn (or fresh cut off the cob if you can get it)
1 cup water
1/2 cup butter or 1/2 cup margarine
2 tablespoons freshed chopped parsley
2 teaspoons salt
2 teaspoons dill weed
1/2 teaspoon garlic powder
1 teaspoon italian seasoning
1/2 teaspoon dried thyme
pepper

Steps:

  • In a large pot, add in corn and water.
  • Bring mixture to a boil.
  • Lower heat; cover and simmer for 4-6 minutes or until corn is tender.
  • Drain corn and put in a serving bowl.
  • Add the remaining ingredients and stir well to combine.

Nutrition Facts : Calories 256.6, Fat 10.7, SaturatedFat 6.1, Cholesterol 24.4, Sodium 553.4, Carbohydrate 41.4, Fiber 4.8, Protein 6.1

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