Corn-and-Country-Ham Madeleines
- Total Time
- 40 minutes
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Ingredients
- 1teaspoon vegetable oil, plus more for the pan
- 2ounces country ham, like Smithfield, finely chopped
- ½cup corn kernels (from 1 ear corn)
- 1clove garlic, peeled and finely chopped
- Kosher salt and freshly ground black pepper to taste, plus ½ teaspoon salt
- 1½cups yellow cornmeal
- ½cup all-purpose flour
- ¼cup granulated sugar
- 2teaspoons baking powder
- 1cup whole milk
- 2large eggs, beaten
- ½cup unsalted butter, melted
- Chili powder for garnish
Nutritional analysis per serving (12 servings)
220 calories; 10 grams fat; 6 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 27 grams carbohydrates; 1 gram dietary fiber; 6 grams sugars; 5 grams protein; 211 milligrams sodium
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 1/2teaspoon 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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