Sweet Corn Madeleines With Red Pepper Jelly And Crème Fraiche

This is one great Hors d’Oeuvres to put out for everyone to go crazy over. I promise you, it will be gobbled up. The savory corn combined with the coldness of the crème fraiche and the sweet spice of the red pepper jelly will make you drool just reading the recipes.

Just make sure the red pepper jelly and crème fraiche are homemade. It will make a huge difference in flavour. Just check out my site and you will find the recipes. Don’t be shocked when all done, it is not a thick batter, just the opposite. It is right, nothing missing from the ingredients.

  • softened butter  and flour to coat the Madeleine pan
  • 2 ears fresh corn, roasted  and kernels taken off the cob
  • 1 1/2 cups whole milk
  • 2 large eggs
  • 1/2 tsp. sugar
  • 1/2 cup cornmeal, fine texture
  • 3 tbsp. sifted flour
  • 1 tsp. baking powder
  • pinch of salt
  • 1 tbsp. plus 1 tsp. butter, melted
  • 3 tbsp. very cold crème fraiche
  • dollops of red pepper jelly

Preheat the oven to 400 degrees. Brush each mold with the butter and dust with flour, tapping to remove any extra.

In a blender, puree the roasted corn kernels with the milk. In a mixer fitted with a paddle, mix the eggs and sugar on medium speed until they become white and creamy, 3-4 minutes. Add the cornmeal, pureed corn, flour, baking powder and salt. After the flour has been added, slowly add the melted butter.

Place the patter in a pastry bag with a 1/4 inch opening on the tip. Pipe the batter into the molds and tap ever so lightly to remove any bubbles sitting in the batter. This will prevent big holes in the madeleines.

Bake only for 20 minutes or until just lightly golden in colour. Remove from the mold, place on a platter and add a tiny dollop of cold crème fraiche and top with a dollop of red pepper jelly or my bacon jam. Serve just warm. OMG!

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