This appetizer is a delicious combination of sour cream, cheese, and corn. A little minced jalapeño adds heat. We promise you’ll want more than one.
Recipe information
Yield
Makes 6 servings
Ingredients
Preparation
Step 1
Heat 1½ 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.
Step 2
Preheat oven to 350°F. Spray 8 x 8 x 2" metal baking pan with nonstick spray. Whisk flour, cornmeal, baking powder, and salt in small bowl. Whisk egg, ⅓ cup cheese blend, ½ 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 ⅓ cup cheese blend over.
Step 3
Bake until puffed and tester inserted into center comes out clean, about 35 minutes. Cool completely.
Step 4
Cut into 1" squares. Place on platter. Top each square with dollop of sour cream, then small spoonful of salsa.
Do Ahead: Custard squares can be made 2 hours ahead. Let stand at room temperature.
