Corn Madeleines


Makes about 36 hors d'oeuvres

For madeleines

1 tablespoon unsalted butter, melted, plus additional for brushing molds
1/3 cup yellow cornmeal (not coarse)
2 tablespoons all-purpose flour
1/2 teaspoon sugar
1/4 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon black pepper
1 large egg
1/3 cup well-shaken buttermilk
1/2 cup corn (from 1 ear), chopped

For topping
1/3 cup sour cream
50 grams caviar (1 3/4 ounces; preferably sevruga)
Garnish: chopped fresh chives

Special Equipment
a madeleine pan with 20 miniature (1/2-tablespoon) molds (preferably nonstick); a small pastry bag fitted with small star or leaf tip (optional)

Make madeleines:
Step 1
Preheat oven to 400°F. Brush molds with some melted butter.

Step 2
Whisk together cornmeal, flour, sugar, baking soda, salt, and pepper in a bowl. Whisk together egg, buttermilk, 1 tablespoon melted butter, and corn in another bowl, then add to dry ingredients, stirring until just combined.

Step 3
Spoon 1 teaspoon batter into each mold and bake in middle of oven until madeleines are golden around edges and spring back when pressed lightly, 5 to 6 minutes. Turn madeleines out onto a rack to cool and make more in same manner.

Top madeleines:
Put sour cream in pastry bag (if using) and pipe (or spoon) about 1/2 teaspoon onto each madeleine, then top with a rounded 1/4 teaspoon caviar.