Corn Mayo Bread

Steps

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1. 1
   Drain the canned corn and place in a bowl. Add 3.5 tablespoons of mayonnaise and mix well. Set aside.
   ▶ ≈1:52
2. 2
   In a separate bowl, add silken tofu and mix until smooth. Add 2 tablespoons of mayonnaise and mix well.
   ▶ ≈2:21
3. 3
   Add pancake mix to the tofu and mayonnaise mixture. Stir until no flour lumps remain and the batter is slightly thick but not too stiff.
   ▶ ≈2:41
4. 4
   Using an oil-dipped spoon, divide the batter among madeleine cups, filling to about 80% full. Gently press a small indent in the center of each.
   ▶ ≈3:43
5. 5
   Top each madeleine with a generous spoonful of the corn-mayo mixture, pressing it in gently.
   ▶ ≈4:25
6. 6
   Place the madeleine pan in a preheated 180°C (356°F) oven and bake for 20 minutes until golden brown.
   ▶ ≈4:50
7. 7
   Remove from oven. Chop the parsley and sprinkle over the baked breads to garnish. Serve warm.
   ▶ ≈5:14