Fresh Corn Madeleines (French)
France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 10 ingredients
- Muffins
- 1 1/2 tablespoons unsalted margarine
- 1 cup fresh corn kernels -- or frozen, thawed
- 1 cup polenta -- or yellow cornmeal
- 1 tablespoon corn oil
- 2 egg white
- 1 tablespoon baking powder
- 1 cup unbleached flour
- 1 small onion -- minced
- 1 cup skim milk
Possible health benefits
General information, not medical advice.
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Corn oil
High in vitamin E · 23 mg per 100 g, 188% of the reference intake per 100 g
- Vitamin E contributes to the protection of cells from oxidative stress.
Vitamin E is a fat-soluble nutrient found in many foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet
Nutrients per 100 g of “Oil, corn”, USDA FoodData Central.
Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Blending hot liquid. Let it cool a little first, fill the blender no more than a third, and hold the lid down with a folded towel. Start on the lowest speed. A stick blender in the pan is safer.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- In a small skillet on medium high heat, melt margarine. Add onion and cook, stirring occasionally, until limp, about 5 minutes; set aside.
- In a bowl, blend flour, polenta or cornmeal and baking powder.
- In a separate bowl whisk egg whites, milk and oil until blended. Stir minced onion, milk mixture and corn into flour mixture until just blended.
- Spray madeleine pans or petite muffin pans with a non-stick spray. While still wet, sprinkle pans with corn meal. Shake out excess. Spoon batter into pans, fill to rim.
- Bake in a 350-degree-F. oven until firm to touch, depending on pan size, 10-15 minutes for madeleines and 25 minutes for mini-muffins. Cool slightly, then invert pans to remove, easing free with thin spatula if necessary.
- Serve hot or at room temperature.
- Serving size is 3 to 5 madeleines.
- Contributed to the FareShare Gazette by Chupa; 22 July 2003. www.fareshare.net
Plating
Cookware for this recipe
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Frying pan
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Saucepan
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Cake tin
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Mixing bowl
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Whisk
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Blender
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Chef's knife
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Cutting board
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Wooden spoon
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Spatula