Chile Corn Custard Squares

Another family birthday party, and this time we decided to go straight to the appetizers. Everyone brought one or two, we all sampled, and by the time we were finished, we were full. Not too full for cake, but still, pretty full. I had been looking on Bon Apetit.com for recipes, and came across two that inspired me with their gorgeous pictures. One was a winner, and the other just so so. Today’s recipe is the WINNER. Really good, really easy. Did I mention that they’re good? One might even say, delicious. Give these a try for your next pot-luck or dinner party. They’ll be a hit, as long as there aren’t a bunch of vegans around, because there’s a lot of cheese inside. Mmmm. Cheese. Recipe found here.

Chile Corn Custard Squares

Ingredients

• 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 1-inch squares. Place on platter. Top each square with dollop of sour cream, then small spoonful of salsa.

I thought later that I could have made these in muffin tins, and they would have been even prettier. I may try that next time.