Corn-and-Country-Ham Madeleines

• 1 teaspoon vegetable oil, plus more for the pan
• 2 ounces country ham, like Smithfield, finely chopped
• 1/2 cup corn kernels (from 1 ear corn)
• 1 clove garlic, peeled and finely chopped
• Kosher salt and freshly ground black pepper to taste, plus 1/2 teaspoon salt
• 1 1/2 cups yellow cornmeal
• 1/2 cup all-purpose flour
• 1/4 cup granulated sugar
• 2 teaspoons baking powder
• 1 cup whole milk
• 2 large eggs, beaten
• 1/2 cup unsalted butter, melted
• Chili powder for garnish

1. Preheat the oven to 400 degrees.
2. In a skillet over medium-high heat, heat the oil.
3. Add the ham, corn and garlic and stir until hot, about 1 minute.
4. Season with salt and pepper to taste.
5. Remove from the heat and cool.
6. Sift the cornmeal, flour, sugar, baking powder and 1/2teaspoon salt into a large bowl.
7. Stir in the milk, eggs and butter until a smooth batter is formed.
8. Stir in the ham mixture.
9. Spoon half of the batter into each of the 12 scalloped cups of a greased madeleine pan and smooth the tops.
10. Place in the oven and bake until a toothpick inserted in the center comes out clean, about 15 minutes.
11. Invert onto a cooling rack.
12. Sprinkle lightly with salt and chili powder.
13. Repeat with the remaining batter.
14. Serve warm.
15. (Reheat the madeleines briefly in a 350-degree oven if necessary.)

vegetable oil, country ham, corn kernels, clove garlic, kosher salt, yellow cornmeal, allpurpose, granulated sugar, baking powder, milk, eggs, unsalted butter, chili powder

Taken from cooking.nytimes.com/recipes/9275 (may not work)