- This turned out to be a fun, quick and easy side dish, app, or just a snack. The brown crunchy cheese top was the best! Nice and corny=) Big bonus is you could make a bunch ahead of time for a party and serve at room temp.
- From Bon Appetit
- 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)
Preparation
- 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.
- 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.
- 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.
- Cut into squares. Place on platter. Top each square with dollop of sour cream, then small spoonful of salsa and cilantro.
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