0 (0)

Category: Appetizers

Chorizo-corn madeleines

Chorizo-corn madeleines
Bryan Chan / Los Angeles Times

Aside from the price and the cachet, Champagne is one of life's simplest pleasures -- just lifting a glass is a mood-altering experience. But it brings out the Gaudi in hosts. Who doesn't want to take a great thing and ... Read more

Total time: About 30 minutes | Makes 48 madeleines
Note: The molds should be well-buttered so the madeleines will lightly crisp on the bottom and pop out of the pans easily. Fill the molds just half full for the most perfectly shaped little cakes.
  • 1 cup flour
  • 1/2 cup semolina
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon freshly ground white pepper
  • 1 1/2 cups finely grated sharp Cheddar
  • 1 cup finely diced Spanish chorizo (about 4 ounces)
  • 1/4 cup finely chopped green onions
  • 1 cup frozen corn, thawed
  • 1 stick butter, melted, plus 3 tablespoons for tins
  • 4 large eggs
  • 1 cup half-and-half

Step 1Heat oven to 425 degrees. Combine the flour, semolina, baking powder, salt and pepper in a mixing bowl and stir with a fork until well mixed.

Step 2Add the cheese, chorizo, green onions and corn. Toss to combine. Stir in the melted butter, eggs and half-and-half and mix well.

Step 3Brush 4 madeleine tins generously with melted butter. Spoon the batter in to fill each mold about halfway. Bake until tops are puffed and set and bottoms are well browned, about 12 minutes.

Step 4Cool slightly, then unmold. Serve warm.

Each madeleine:
74 calories; 3 grams protein; 4 grams carbohydrates; 0 fiber; 5 grams fat; 3 grams saturated fat; 31 mg. cholesterol; 133 mg. sodium.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Appetizers
Kismet's kuku
Beer-battered mac-and-cheese bites
Marinitas' Peruvian ceviche
Sardines with chermoula