Corn-and-Country-Ham Madeleines


  • 1 teaspoon vegetable oil, plus more for the pan
  • 2 ounces country ham, like Smithfield, finely chopped
  • ½ cup corn kernels (from 1 ear corn)
  • 1 clove garlic, peeled and finely chopped
  • Kosher salt and freshly ground black pepper to taste, plus 1/2 teaspoon salt
  • 1 ½ cups yellow cornmeal
  • ½ cup all-purpose flour
  • ¼ cup granulated sugar
  • 2 teaspoons baking powder
  • 1 cup whole milk
  • 2 large eggs, beaten
  • ½ cup unsalted butter, melted
  • Chili powder for garnish
  • Nutritional Information
    • Nutritional analysis per serving (12 servings)

      220 calories; 10 grams fat; 5 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 26 grams carbohydrates; 1 gram dietary fiber; 5 grams sugars; 5 grams protein; 56 milligrams cholesterol; 308 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

12 servings


  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.
  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.)

40 minutes

You Might Also Like