Chili-Corn Custard Squares
- Ready In:
- 1hr 50mins
- Ingredients:
- 14
- Serves:
-
6
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
- 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.
- Preheat oven to 350 degrees. Spray 8x8x2" square metal baking pan with nonstick spray.
- Whisk flour, cornmeal, baking powder, and salt in small bowl.
- 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.
- 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.
- Cut into 1" squares. Place on platter. Top each square with dollop of sour cream, then small spoonful of salsa.
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RECIPE SUBMITTED BY
KathyP53
Ozark, Missouri