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Chorizo-corn madeleines

Chorizo-corn madeleines
Bryan Chan / Los Angeles Times

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Total time: About 30 minutes | Makes 48 madeleines
  • 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.

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.


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