Recipe

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• 1 tbsp unsalted butter, melted , plus additional for brushing molds
• 1/3 cup yellow cornmeal (not coarse )
• 2 tbsp all-purpose flour
• 1/2 tsp sugar
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/8 tsp black pepper
• 1 large egg
• 1/3 cup well-shaken buttermilk
• 1/2 cup corn (from 1 ear), chopped
• 1/3 cup sour cream
• 50 g caviar (1 3/4 oz; preferably sevruga)
• garnish: chopped fresh chives

• 1 Make madeleines: Preheat oven to 400°F. Brush molds with some melted butter.
• 2 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.
• 3 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.
• 4 Top madeleines: 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.