Corn Madeleines

---------- Recipe via Meal-Master (tm) v8.05

Title: Corn Madeleines
Categories: Breads
Yield: 36 servings

2 c Cornmeal
1/4 ts Cayenne; or to taste
1/2 ts Salt
2 ts Baking powder
2 tb Brown sugar
1 c Milk
2 Eggs; beaten
4 tb Butter; melted
1/2 c Corn kernels (drain well if
-using
Canned)

Recipe by: The Washington Post 11/6/96 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. (Makes about 3
dozen). By Margery K. Friedman, a private baker in Rockville who last wrote
about baking with cherries.

-----