Corn and Chives Madeleines

In baked goods, the sugar absorbs water from other ingredients, helping to keep products like these biscuits moist, tender, and fresh. Makes 2 dozen madeleines.


1/2 cup (125 mL) yellow cornmeal
6 tbsp (75 mL) white flour
1 tbsp (15 mL) sugar
2 tsp (10 mL) baking powder
1/2 tsp (2 mL) salt
pinch of cayenne
2 tbsp (25 mL) butter or margarine
1/2 cup (125 mL) buttermilk
1 large egg
2 tbsp (25 mL) fresh chives, finely chopped


Preheat oven to 400°F (200°C) and grease 2" (5 cm) madeleine molds or miniature muffin tins.

Combine cornmeal, flour, sugar, baking powder, salt, and cayenne in a food processor, add butter, then buttermilk, and then the egg and mix well.

Add chives by hand to the mixture.

Using a pastry bag or spoon, fill molds 3/4 full and bake 6 minutes or until golden.