Fresh Corn Madeleines with Sour Cream and Caviar

• 1 tablespoon unsalted butter, melted, plus additional for brushing molds
• 1/3 cup yellow cornmeal (not coarse)
• 2 tablespoons all-purpose flour
• 1/2 teaspoon sugar
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/8 teaspoon 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 grams caviar (1 3/4 ounces; preferably sevruga)
• Garnish: chopped fresh chives
• Special equipment: a madeleine pan with 20 miniature (1/2-tablespoon) molds (preferably nonstick); a small pastry bag fitted with small star or leaf tip (optional)

1. Preheat oven to 400F.
2. Brush molds with some melted butter.
3. Whisk together cornmeal, flour, sugar, baking soda, salt, and pepper in a bowl.
4. Whisk together egg, buttermilk, 1 tablespoon melted butter, and corn in another bowl, then add to dry ingredients, stirring until just combined.
5. 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.
6. Turn madeleines out onto a rack to cool and make more in same manner.
7. 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.

unsalted butter, yellow cornmeal, flour, sugar, baking soda, salt, black pepper, egg, wellshaken buttermilk, corn, sour cream, fresh chives, molds

Taken from www.epicurious.com/recipes/food/views/fresh-corn-madeleines-with-sour-cream-and-caviar-106997 (may not work)