A little crunchy on the exterior, due to the fresh corn, cheddar and scallions first put in the tin. Organic blue corn meal makes it special.
- 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 remainders 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!
Serve warm from the oven, cooled or heat until toasty.
This recipe may not be reproduced without the consent of its author, Karen Sheer.
Makes: 14 madeleines