Fresh Corn Madeleines
|Butter/Margarine||1⁄3 Cup (5.33 tbs)|
|Onion||1 Small, minced|
|All purpose flour||1 Cup (16 tbs)|
|Polenta/Yellow cornmeal||1 Cup (16 tbs) (Italian-Style Cornmeal)|
|Baking powder||1 Tablespoon|
|Milk||1 Cup (16 tbs)|
|Corn kernels||1 Cup (16 tbs) (Fresh Or Frozen, Thawed)|
Melt 1/3 cup of the butter in a 10- to 12-inch frying pan over medium-high heat.
Add onion and cook, stirring occasionally, until soft, about 5 minutes.
In a bowl, stir together flour, 1 cup of the polenta, baking powder, and salt.
In another bowl, whisk egg and milk until blended.
Stir onion mixture, milk mixture, and corn into flour mixture just until blended.
Butter madeleine pans (1 1/2- to 2-tablespoon size) or petite (1 1/2-inch-diameter) muffin pans.
Sprinkle pans with polenta; shake out excess.
Spoon batter into pans, filling to rims.
Bake in a 350° oven until firm to touch—about 10 minutes for lvi-tablespoon-size madeleines, 15 minutes for 2-tablespoon-size, 25 minutes for muffins.
Let cool slightly, then invert pans to remove corn-breads, easing free with a narrow spatula if necessary.
Serve hot or at room temperature.
If made ahead, let cool, wrap airtight, and hold at room temperature until next day (freeze for longer storage).
To reheat, lay muffins (thawed if frozen) side by side in a 10- by 15-inch rimmed baking pan and place in a 300° oven until warm, 10 to 15 minutes