Corn-and-Country-Ham Madeleines

Ingredients

• 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.
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12 servings

Preparation

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