Blue Corn Madeleines with Cheddar, Fresh Corn and Scallions

Ingredients

• ¾ cup low fat buttermilk
• 1 large egg
• 3 tablespoons melted unsalted butter, cooled slightly
• 1 tablespoon canola oil
• 1/4 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

Instructions

1. 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.
2. 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.)
3. 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!
4. Serve warm from the oven, cooled or heat until toasty.

This recipe may not be reproduced without the consent of its author, Karen Sheer.