Blue Corn Madeleines with Cheddar Cheese, Fresh Corn and Scallions
- ¾ cup low fat buttermilk
- 1 large egg
- 3 tablespoons melted unsalted butter, cooled slightly
- 1 tablespoon canola oil
- ½ teaspoon sea salt
- 2 tablespoons sugar
- ½ cup blue cornmeal
- ½ cup flour
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- 4 tablespoons fresh corn kernels, see note
- ⅓ cup sharp cheddar cheese, grated
- 1 tablespoon scallions, minced, see note
Preheat oven to 350 degrees. Have ready a madeleine pan. Do not grease if it is non-stick. Spray with a little oil, if it is not.
Add the first 6 ingredients to a medium size bowl, buttermilk through sugar. Whisk until well combined. Add the next four ingredients, blue cornmeal, flour, baking powder and baking soda. Mix until just combined with a wooden spoon. Portion a little of the corn, cheddar and scallions in each madeleine form - a pinch of cheddar, about 3 kernels of corn, and a pinch of scallions. (The madeleines will be inverted when the come out of their forms, so these additions will give a pretty presentation side). Add the remaining corn, cheddar and scallions to the bowl, and combine. Scoop about 2 tablespoons of mixture into each madeleine mold and bake for about 10 minutes, until puffed, and just golden. Cool slightly, place on a cooling rack. Enjoy!
There will be a little extra batter: fill 2 muffin cups with remaining batter and bake, or discard.
Corn: cut corn kernels from and steam 1 minute.
Scallions : look for purple scallions at farmers' markets, or use dark greens.
Servings: 12, plus a little extra batter.
Serve them hot out of the oven, or room temperature. I like them a little toasty, so reheat gently.