This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Corn Madeleines
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- #60008
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
2 cups cornmeal
1/4 teaspoon cayenne, or to taste
1/2 teaspoon salt
2 teaspoons baking powder
2 tablespoons brown sugar
1 cup milk
2 eggs, beaten
4 tablespoons butter, melted
1/2 cup corn kernels (drain well if using canned)
directions
Preheat the oven to 400 degrees F.
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.
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nutrition data
Nutritional data has not been calculated yet.
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