Chili-Corn Custard Squares |
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Prep Time: 60 Minutes Cook Time: 50 Minutes |
Ready In: 110 Minutes Servings: 6 |
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Great appetizer bites with a little kick! Ingredients:
3 1/2 tablespoons vegetable oil, divided |
1 large onion, finely chopped |
nonstick vegetable cooking spray |
1/4 cup all-purpose flour |
1/4 cup cornmeal |
1/2 teaspoon baking powder |
1/4 teaspoon salt |
1 large egg |
1/3 cup grated sharp cheddar cheese |
1/3 cup crumbled queso fresco |
1/2 cup sour cream |
1/2 cup canned creamed corn |
2 tablespoons seeded minced jalapenos |
salsa |
Directions:
1. Heat 1 1/2 tbsp oil in heavy 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 degrees. Spray 8x8x2 square metal baking pan with nonstick spray.
3. Whisk flour, cornmeal, baking powder, and salt in small bowl.
4. Blend sharp cheddar cheese and crumbled queso fresco cheese together in medium bowl. Whisk egg, 1/3 cup of blended cheeses, 1/2 cup sour cream, creamed corn, and remaining 2 tbsp 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 of blended cheeses over top.
5. Bake until puffed and tester inserted into center comes out clean, about 35 minutes. Cool completely. Can be made 2 hours ahead. Let stand at room temperature.
6. Cut into 1 squares. Place on platter. Top each square with dollop of sour cream, then small spoonful of salsa.
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