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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.

Blue Corn Madeleines with Cheddar, Fresh Corn and Scallions

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.

Savory Madeleines with fresh flavors

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.

Ingredients

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

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.

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