Chili-corn Custard Squares

Total Time: 1 hr 50 mins Preparation Time: 1 hr Cook Time: 50 mins

Ingredients

• Servings: 6
• 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

Recipe

• 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.