Chile-Corn Custard Squares |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This addictive appetizer is a delicious combination of sour cream, cheese, and corn. A little minced jalapeño adds heat. 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 jalapeño 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 sauté 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 jalapeño 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.
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