Sweet Corn Madeleines

This afternoon I made a French chicken stew (chicken thighs, whatever veggies I had in the fridge, broth, white wine, butter, fresh rosemary and bay leaves) for lunch and decided to try this new recipe Sandy found in the August 2017 edition of Sunset Magazine. I wanted a little something to serve with the stew and this was it. They don’t take much effort, and certainly are awesome in the flavor department, and you have to admit… anything coming out of the madeleine pan is impressive. So, give them a try and enjoy! Also…you’ll see they list powdered sugar for dusting. That’s the only part of the recipe I negated.

Makes 12-15 madeleines or mini muffins

1/2 cup flour

1/2 tsp. each baking powder and kosher salt

1 large egg plus 1 large egg white

1/3 cup granulated sugar

About 6 1/2 tbsp. melted salted butter, divided

1/2 cup raw corn kernels (I put in about twice that amount)

About 1 tsp. powdered sugar for dusting (optional)

  1. Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking powder, and salt. In another bowl, vigorously whisk egg, egg white, and granulated sugar until blended. Add flour mixture and whisk until just combined. Whisk in 6 tbsp. butter and the corn kernels.
  2. Generously butter a 12 compartment madeleine pan or mini-muffin pan (2-tbsp. size) with remaining 1/2 tbsp. butter. Spoon batter evenly into cups (they’ll be full).
  3. Bake madeleines until they’re light golden and spring back when lightly pressed in center, 12-15 minutes. Loosen from pan with knife and lift out to a plate.
  4. Serve madeleines warm or at room temperature, dusted with powdered sugar.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s