Chile-Corn Custard Squares

Name: Chile-Corn Custard Squares
Ingredients: 3 1/2 tablespoons vegetable oil, divided; 1 large onion, finely chopped; Nonstick vegetable oil spray; 1/4 cup all purpose flour; 1/4 cup cornmeal; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1 large egg; 2/3 cup shredded Mexican cheese blend or 1/3 cup sharp cheddar cheese mixed with 1/3 cup crumbled queso fresco, divided; 1/2 cup sour cream plus additional for Garnish; 1/2 cup canned creamed corn; 2 tablespoons minced seeded jalapeno chiles; Tomato salsa (for garnish)

13 ingredients

4 steps

Ingredients

3 1/2 tablespoons vegetable oil, divided
1 large onion, finely chopped
Nonstick vegetable oil spray
1/4 cup all purpose flour
1/4 cup cornmeal
1/2 teaspoon baking powder
1/4 teaspoon salt
1 large egg
2/3 cup shredded Mexican cheese blend or 1/3 cup sharp cheddar cheese mixed with 1/3 cup crumbled queso fresco, divided
1/2 cup sour cream plus additional for Garnish
1/2 cup canned creamed corn
2 tablespoons minced seeded jalapeno chiles
Tomato salsa (for garnish)

Directions

1

Heat 1 1/2 tablespoons vegetable oil in heavy large skillet over medium-high heat. Add finely chopped onion and saute until soft and beginning to brown, stirring often, about 12 minutes. Cool.
2

Preheat oven to 350°F. Spray 8x8x2- inch metal baking pan with nonstick spray. Whisk flour, cornmeal, baking powder, and salt in small bowl. Whisk egg, 1/3 cup cheese blend, 1/2 cup sour cream, creamed corn, and remaining 2 tablespoons oil in large bowl. Add flour mixture; stir to blend. Stir in jalapeno and caramelized onions. Transfer batter to prepared pan. Sprinkle remaining 1/3 cup cheese blend over.
3

Bake until puffed and tester inserted into center comes out clean, about 35 minutes. Cool completely. do ahead Custard squares can be made 2 hours ahead. Let stand at room temperature.
4

Cut into 1-inch squares. Place on platter. Top each square with dollop of sour cream, then small spoonful of salsa.