Wente’s Corn Madeleines

The Mexican assistant-chef at Wente Vineyard made these and gave the recipe to my mother at the same period in the 1970’s that pastry chef Dana Forkas worked her magic there.

Williams and Sonoma Non- Stick Pan

5 Tablespoons each of  white and yellow cornmeal

1 1/3 Cup A.P. Flour

¾ Teaspoon baking soda

1 Tablespoon baking powder

1 Teaspoons salt

2 Tablespoon sugar

2 Medium eggs

1 ¼ Cup buttermilk

½ Cup melted butter

½ Cup red peppers, seeded, minced

½ Cup onion, minced

½ Cup fresh corn kernels (from 1 ear), steamed 10 minutes

Preheat oven to 425 F. Prepare two greased madeleine pans. Combine and mix well dry ingredients. Add the liquid ingredients and then peppers, onion, and corn. Mix on low speed until uniformly well mixed. Pipe mixture into madeleine pans, filling the molds about 3/4 full. Bake for 12-15 minutes, until the edges have browned. Let cool in pan for 5 minutes and then turn out onto a rack. Serve warm.