Chile-Corn Custard Squares
Serves: 5
Zoie Ernser
1 January 1970
Based on User reviews:
47
Spice
53
Sweetness
45
Sourness
41
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
3.5 tbsps
Vegetable Oil (divided)1 large
Onion (finely chopped)1 cup
All-Purpose Flour1 cup
Cornmeal1 tsp
Baking Powder1 tsp
Salt1 large
Egg1 cup
Creamed Corn (canned)2 tbsps
Chile (minced seeded jalapeño)Directions:
1
Heat 1 1/2 tablespoons vegetable oil in heavy large skillet over medium-high heat
2
Heat 1 1/2 tablespoons vegetable oil in heavy large skillet over medium-high heat
3
Add finely chopped onion and sauté until soft and beginning to brown, stirring often, about 12 minutes
4
Cool
5
Preheat oven to 350°F
6
Spray 8x8x2- inch metal baking pan with nonstick spray
7
Whisk flour, cornmeal, baking powder, and salt in small bowl
8
Whisk egg, 1/3 cup cheese blend, 1/2 cup sour cream, creamed corn, and remaining 2 tablespoons oil in large bowl
9
Add flour mixture; stir to blend
10
Stir in jalapeño and caramelized onions
11
Transfer batter to prepared pan
12
Sprinkle remaining 1/3 cup cheese blend over
13
Bake until puffed and tester inserted into center comes out clean, about 35 minutes
14
Cool completely
15
Do ahead Custard squares can be made 2 hours ahead
16
Let stand at room temperature
17
Cut into 1-inch squares
18
Place on platter
19
Top each square with dollop of sour cream, then small spoonful of salsa
20
Add finely chopped onion and sauté until soft and beginning to brown, stirring often, about 12 minutes
21
Cool
22
Preheat oven to 350°F
23
Spray 8x8x2- inch metal baking pan with nonstick spray
24
Whisk flour, cornmeal, baking powder, and salt in small bowl
25
Whisk egg, 1/3 cup cheese blend, 1/2 cup sour cream, creamed corn, and remaining 2 tablespoons oil in large bowl
26
Add flour mixture; stir to blend
27
Stir in jalapeño and caramelized onions
28
Transfer batter to prepared pan
29
Sprinkle remaining 1/3 cup cheese blend over
30
Bake until puffed and tester inserted into center comes out clean, about 35 minutes
31
Cool completely
32
Do ahead Custard squares can be made 2 hours ahead
33
Let stand at room temperature
34
Cut into 1-inch squares
35
Place on platter
36
Top each square with dollop of sour cream, then small spoonful of salsa