CHILE-CORN CUSTARD SQUARES

CHILE-CORN CUSTARD SQUARES image

Yield 6 Squares

Number Of Ingredients 13

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3½ Tbsp vegetable oil, divided
1 large onion, finely chopped
Nonstick vegetable oil spray
¼ cup all purpose flour
¼ cup cornmeal
½ tsp baking powder
¼ tsp 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
½ cup sour cream plus additional for garnish
½ cup canned creamed corn
2 Tbsp minced seeded jalapeño chiles
Tomato salsa (for garnish)

Steps:

Heat 1½ tablespoons vegetable oil in heavy large skillet over medium-high heat. Add finely chopped onion and sauté until soft and beginning to brown, stirring often, about 12 minutes. Cool. 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, ½ 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. Bake until puffed and tester inserted into center cones out clean, about 35 minutes. Cool completely. DO AHEAD: Custard squares can be made 2 hours ahead. Let stand at room temperature. Cut into 1-inch squares. Place on platter. Top each square with dollop of sour cream, then small spoonful of salsa.