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 egg
- 2/3 cup shredded Mexican cheese blend
- 1/2 cup canned creamed corn
- 2 Tbsp. minced seeded jalapeno
- Tomato salsa for garnish
Preparation
Step 1
Heat 1 1/2 Tbsp. 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.
Preheat oven to 350 degrees. Spry 8x8 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 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 cheese blend over.
Bake until puffed and tester inserted into center comes out clean, about 35 minutes. Cool completely. Cut into 1" squares. Place on platter. Top each square with dollop of sour cream, then small spoonful of salsa.
Can be made 2 hours ahead. Let stand at room temperature.