Ingredients
1
tbsp unsalted butter, melted, plus additional for brushing molds
1/3
cup yellow cornmeal (not coarse)
1/3
cup well-shaken buttermilk
1/2
cup corn (from 1 ear), chopped
50
g caviar (1 3/4 oz; preferably sevruga)
Garnish: chopped fresh chives
Special equipment: a madeleine pan with 20 miniature (1/2-tbsp) molds (preferably nonstick); a small pastry bag fitted with small star or leaf tip (optional)
Directions
2.
Preheat oven to 400°F. Brush molds with some melted butter.
3.
Whisk together cornmeal, flour, sugar, baking soda, salt, and pepper in a bowl. Whisk together egg, buttermilk, 1 tablespoon melted butter, and corn in another bowl, then add to dry ingredients, stirring until just combined.
4.
Spoon 1 teaspoon batter into each mold and bake in middle of oven until madeleines are golden around edges and spring back when pressed lightly, 5 to 6 minutes. Turn madeleines out onto a rack to cool and make more in same manner.
6.
Put sour cream in pastry bag (if using) and pipe (or spoon) about 1/2 teaspoon onto each madeleine, then top with a rounded 1/4 teaspoon caviar.
8.
Madeleines (without topping) are best when made no more than 6 hours ahead. Once cooled, keep in an airtight container at room temperature.
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