Chili-corn madeleines (Nibbles and bites)

 

         Serve with chili and bean soups, salads, split and fill with sandwich fixings, or tuck into lunch boxes.

Makes about 27 madeleines

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 1½ teaspoons baking powder
• ½ teaspoon baking soda
• 1 cup buttermilk
• 2 eggs
• 2 green onions, chopped
• 2 teaspoons sugar
• 1 teaspoon salt
• ¼ to ½ teaspoon ground hot red pepper
• ½ cup frozen whole-kernel corn, thawed
• ¼ cup drained pimiento pieces
• 1 jalapeno pepper, quatered and seeded

1. Preheat oven to 400F ; generously grease 27 madeleine forms.
2. Stir together flour, cornmeal, baking powder and baking soda in large bowl.
3. Combine buttermilk, eggs, green onion, sugar, salt and red pepper in food processor ; whirl until green onion is chopped.
4. Add corn, pimiento and jalapeno pepper ; whirl with on/off motion until corn, pimiento and jalapeno pepper are finely chopped.
5. Pour egg mixture over dry ingredients ; stir with large spoon just until blended (do not overmix).
6. Spoon rounded measuring tablespoon of batter into each prepared form ; bake in preheated hot oven (400F) for 8 to 10 minute or until golden and tops spring back when lightly presssed with fingertip.
7. Cool in pan on wire rack for 3 minutes ; gently loosen from pans with knife.

BON APPÉTIT