Printer Friendly

Crunchy corn "muff-eleines." (recipes)

Shell-shaped madeleine pans, usually reserved for little desert cakes, turn out corn muffins in a fanciful form. Or you can bake the textured batter in tiny muffin cups.

Regardless of shape, these muffins offer tender corn kernels as a pleasing foil for the crunch of Italian-style coarse cornmeal (polenta) or regular cornmeal.

Serve the muffins with butter at lunch or dinner, with a jam or hot pepper jelly for breakfast or tea, or offer as an appetizer with a ripe, soft gorgonzola cheese.

Fresh Corn Madeleines

About 1/3 cup butter or margarine

1 small onion, minced

1 cup all-purpose flour

About 1 cup polenta or yellow cornmeal

1 tablespoon baking powder

1/2 teaspoon salt

1 large egg

1 cup each milk and fresh (or frozen and thawed) corn kernels

In a 10- to 12-inch frying pan on medium-high heat, melt 1/3 cup butter. Add onion and cook, stirring occassionally, until limp, about 5 minutes; set aside.

In a bowl, blend flour, 1 cup polenta or cornmeal, baking powder, and salt. In a separate bowl, whisk egg and milk until blended. Stir minced onion, milk mixture, and corn into flour mixture just until blended.

Butter madeleine pans (each 1-1/2- to 2-tablespoon size) or petite muffin pans (about 1-1/2 in. wide). Sprinkle pans with polenta or cornmeal; shake out excess. Spoon batter into pans, filling to rim.

Bake in a 350[deg.] oven until firm to touch: about 10 minutes for 1-1/2-tablespoon-size madeleines, 15 minutes for 2-tablespoon-size ones, 25 minutes for muffins. Cool slightly, then invert pans to remove cornbreads, easing free with a thin spatula if necessary.

Serve hot or at room temperature. If made ahead, let cool and wrap airtight up to overnight, or freeze to store. To reheat, lay the muffins (thawed, if frozen) side by side in a pan (about 10 by 15 in.) and place in a 300[deg.] oven until warm in the center, 10 to 15 minutes. Makes 2 to 3 dozen; 3 to 5 make a serving.
COPYRIGHT 1985 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1985 Gale, Cengage Learning. All rights reserved.

Article Details
Printer friendly Cite/link Email Feedback
Publication:Sunset
Date:Jul 1, 1985
Words:339
Previous Article:Adding chili heat and other surprises to classic lemonade.
Next Article:The cherry tomato is wildly prolific. it goes from excess to excess ... and into our salad.
Topics:


Related Articles
Winning health recipe of the month.
New Reduced Salt Recipe Makes Kellogg's Corn Flakes Tastier Than Ever!
Cutting the salt in corn flakes.
A Simple Success: Fritos Original Corn Chips Celebrates 75 Years as One of America's Favorite Snacks.
Fast & Fabulous Easter Brunch.
One Day, 360 Parties, Thousands of 'Dogs: National Corndog Day is March 21.

Terms of use | Copyright © 2016 Farlex, Inc. | Feedback | For webmasters