Corn Madeleines
Source: The Washington Post 11/6/96
Recipe by: Margery K. Friedman, Rockville, MD
Makes about 3 dozen
Yield: 36

2 cups cornmeal
1/4 tsp cayenne; or to taste
1/2 tsp salt
2 tsp baking powder
2 tbsp brown sugar
1 cup milk
2 eggs; beaten
4 tbsp butter; melted
1/2 cup corn kernels (drain well if using canned)

Preheat the oven to 400 degrees.

Lightly spray or grease a 12-cookie Madeleine pan; dust with flour and knock out any excess.

Stir together the cornmeal, cayenne, salt and baking powder.

In a separate bowl, dissolve the sugar in the milk. Add the eggs and the butter to the milk, stirring to mix.

Add the milk mixture and the corn kernels to the dry ingredients and stir just until mixed.

Use 1 slightly rounded tablespoon of batter for each corn madeleine. Bake in the preheated oven for 15 minutes, or until the bottom of each cake is golden.

Repeat with remaining batter, lightly spraying and flour-dusting the pan for each batch.