Chile Corn Custard Squares

By á-47

This addictive appetizer is a delicious combination of sour cream, cheese and corn. A little minced jalapeno adds heat.

Ingredients

• 3 1/2 Tbsp. vegetable oil, divided
• 1 large onion, finely chopped
• nonstick vegetable oil spray
• 1/4 cup flour
• 1/4 cup cornmeal
• 1/2 tea. baking powder
• 1/4 tea. salt
• 1 large egg
• 2/3 cup shredded Mexican cheese blend, divided
• 1/2 cup sour cream plus additional for garnish
• 1/2 cup canned creamed corn
• 2 tbsp. minced seeded jalapeno chiles
• Salsa, for garnish

Preparation

Step 1

Preheat oven to 350 degrees. Spray an 8" square baking dish with nonstick spray.

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

Whisk flour, cornmeal, baking powder, and salt in a small bowl.

Whisk egg, 1/3 cup cheese blend,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 with remaining 1/3 cup cheese.

Bake until puffed and tester inserted into center comes out clean, about 35 minutes. Cool completed.

DO AHEAD - custard squares can be made 2 hours ahead. Let stand at room temperature.

Cut into 1" squares. Place on platter. Top with dollop of sour cream, then small spoonful of salsa.