Fresh Corn Madeleines

1. In a small skillet on medium high heat, melt margarine.
2. Add onion and cook, stirring occasionally, until limp, about 5 minutes; set aside.
3. In a bowl, blend flour, polenta or cornmeal and baking powder.
4. In a separate bowl whisk egg whites, milk and oil until blended.
5. Stiri minced onion, milk mixture and corn into flour mixture until just blended.
6. Spray madeleine pans or petite muffin pans with a non-stick spray.
7. While still wet, sprinkle pans with corn meal.
8. Shake out excess.
9. Spoon batter into pans, fill to rim. Bakei in 350 °F. Oven until firm to touch, depending on pan size, 10-15 minutes for madeleines and 25 minutes for mini-muffins.
10. Cool slightly, then invert pans to remove, easing free with thin spatula if necessary.
11. Serve hot or at room temperature.
12. Serving size is 3 to 5 madeleines.