FRESH SWEET CORN MADELINES

Fresh Sweet Corn Madeleines

The perfect blend of sweet and savory, these madeleines are a gorgeous way to indulge in seasonal sweet corn.

Recipe from Bake From Scratch (link here).

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Servings 11 dozen mini madeleines or 24 regular madeleines

Author Amee

Ingredients

Madeleines:

• 3 eggs
• 1/2 cup sugar
• 1 cup fine yellow cornmeal (see note)
• 1 tsp baking powder
• 1/2 tsp salt
• 1 1/2 cups fresh sweet corn kernels
• 3/4 cup unsalted butter, melted and cooled (1 1/2 sticks)

Garnish:

• powdered sugar, optional

Instructions

1. Preheat oven to 370F. Grease madeleine pan (see note). Set aside.
2. Place fresh corn kernels in the bowl of a food processor. Pulse until kernels are roughly chopped. Set aside.
3. In a medium bowl, combine eggs and sugar. Set aside.
4. In a small bowl, combine dry ingredients (cornmeal, baking powder, and salt).
5. Add dry ingredients to egg mixture and mix until just incorporated.
6. Add chopped corn and melted butter, and stir until combined.
7. Spoon batter into prepared pan (see note), filling each cavity nearly to the top. Bake until lightly golden and a toothpick inserted in the center comes out clean. For regular-sized madeleines, this will be 10-15 minutes. For mini madeleines, bake 5-6 minutes. Remove from pan immediately and place on wire racks to cool completely.
   Once cooled completely, dust with powdered sugar, if desired.
   Enjoy!

Recipe Notes

Note on cornmeal: I use King Arthur Flour's organic yellow cornmeal (link [here]) because it is finely ground and consistently gives me good results. Im'm not a fan of gritty cornbread, so I stick with what I know is good!