Making good use of my 12-cup madeleine pan, I’ve baked the “Sweet Corn Madeleines,” from the May/June 2018 issue of Bake From Scratch. See how easy this is.

Sweet Corn Madeleines
Bake From Scratch,
May/June 2018

Makes 12

1 1/2 eggs
1/4 cup sugar
1/2 cup fine yellow cornmeal
1/2 tsp. baking powder
1/2 tsp. fine sea salt
3/4 cup fresh sweet corn kernels
6 Tbsp. unsalted butter, melted and cooled
Garnish: confectioners’ sugar

Preheat oven to 370 degrees F. Butter and flour one 12-cup madeleine pan.

In a medium bowl, whisk together eggs and granulated sugar. In a small bowl, stir together cornmeal, baking powder, and salt. Add cornmeal mixture to egg mixture, whisking until combined. Add chopped corn and melted butter, stirring until well combined. Spoon batter into prepared cups, filling almost to top but not overflowing.

Bake until lightly golden and madeleines spring back when lightly pressed in center, 10 minutes. Remove from oven, and release madeleines. They should pop right out. If not, gently loosen with the tip of a knife or a wooden pick. Serve warm or room temperature; sprinkle with confectioners’ sugar, if desired.

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I was fine with the novelty of baking with fresh corn. I used less than a single ear of corn for this recipe.

Truly an easy exercise, the baked madeleines do indeed “pop right out” of the pan. They taste like moist, buttery cornbread. What’s not to like about that?

PREP TIME: super fast: prep, bake and eat in less than 30 minutes
TASTE: moist buttery cornbread

Next time, I will follow Martha Stewart to her “Sour Cherry Pie.” Come back to my site next week, to see what I can accomplish.