CORNMEAL MADELEINES

1 1/2 cups cornmeal
1/2 cup all-purpose flour
2 teaspoons sugar
1 1/4 teaspoon salt
1 tablespoon baking powder
2 large eggs
1 cup milk
1/3 cup sour cream
1/3 cup unsalted butter, melted
1 cup sweet corn, fresh scraped
1/2 teaspoon freshly ground black pepper
2 tablespoons minced fresh chives

Preheat oven to 425 degrees F.

Mix dry ingredients; set aside.

Beat eggs, milk, and sour cream. Add to dry ingredients. Add remaining ingredients. Mix well. Spoon into 30 to 36 buttered madeleine molds.

Bake 12 minutes or until lightly brown.

Makes 30-36
Source: Domain Magazine, July/August 1989