Corn-and-Country-Ham Madeleines
Published September 2, 2000
- Total Time
- 40 minutes
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Ingredients
1 teaspoon vegetable oil, plus more for the pan
2 ounces country ham, like Smithfield, finely chopped
½ cup corn kernels (from 1 ear corn)
1 clove garlic, peeled and finely chopped
Kosher salt and freshly ground black pepper to taste, plus ½ teaspoon salt
1 ½ cups yellow cornmeal
½ cup all-purpose flour
¼ cup granulated sugar
2 teaspoons baking powder
1 cup whole milk
2 large eggs, beaten
½ cup unsalted butter, melted
Chili powder for garnish
Nutritional analysis per serving (12 servings)
28 grams carbs; 57 milligrams cholesterol; 227 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 6 grams saturated fat; 11 grams fat; 2 grams fiber; 280 milligrams sodium; 6 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 400 degrees. In a skillet over medium-high heat, heat the oil. Add the ham, corn and garlic and stir until hot, about 1 minute. Season with salt and pepper to taste. Remove from the heat and cool.
- Step 2
Sift the cornmeal, flour, sugar, baking powder and ½teaspoon salt into a large bowl. Stir in the milk, eggs and butter until a smooth batter is formed. Stir in the ham mixture. Spoon half of the batter into each of the 12 scalloped cups of a greased madeleine pan and smooth the tops. Place in the oven and bake until a toothpick inserted in the center comes out clean, about 15 minutes. Invert onto a cooling rack. Sprinkle lightly with salt and chili powder. Repeat with the remaining batter. Serve warm. (Reheat the madeleines briefly in a 350-degree oven if necessary.)
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