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Posts Tagged ‘madelines’

Fresh Corn Madeleines


I enjoy poking around in thrift stores, an activity DD Megan also enjoys. When we get together we often plan a trip to a thrift store or two. A couple of our local thrift stores have large collections of books which are fun to look through searching for treasures. I figure if I can find a book or a cookbook for 50 cents or a dollar it's cheaper than buying a magazine and I can always give it away or donate it back to a charity when I'm through with it.

This past year Megan and I collected children's Christmas books for my grandson Drew. She wrapped them in Christmas paper and he is opening one each day this December in anticipation of Christmas day. Here is a picture of him opening the first book:

picture of Drew Advent Book

On a recent thrifting excursion I found a couple of Sunset cookbooks that looked interesting. One of them had this recipe for Fresh Corn Madeleines which I thought would be great for making savory madeleines in the new pans I got for my birthday. If you don't have madeleine pans you could make the recipe in regular muffin tins.

picture of Corn Madeleines

Fresh Corn Madeleines

1/3 cup butter or margarine
1/2 cup minced onion
1 cup flour
1/4 cup sugar
1 cup yellow cornmeal
1 Tbsp. baking powder
1/2 tsp. salt
1 large egg
1 cup milk (may need more if dough seems too stiff)
1 cup fresh or frozen, thawed corn kernals

Melt the butter in a skillet and cook the onion until soft, about 5 minutes. Set aside to cool.

In a bowl blend together the flour, sugar, cornmeal, baking powder, and salt. In another bowl whisk together the egg and milk. Combine the butter and onion, the milk mixture, and the flour mixture, stirring gently until just mixed. Butter and flour the madeleine pans (I used a spray) and then fill the pans. The amount you use will vary according to the size pans you have. Fill them about 2/3rds full. Bake at 350 degrees until firm to the touch. They will look pale on top but should be nice and brown on the bottom. Mine took about 15 mins. If baking as muffins bake for about 25 minutes.

I served these with Easy Beans and Rice and we thought they were very tasty. You can also freeze them and then thaw and reheat them for about 10 minutes at 300 degrees before serving.

Becka


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