CHILE-CORN CUSTARD SQUARES
Recipe is from Bon Appetit. 6 servings.
Bon Appetit labeled this as an appetizer, which it can be, but I have served it as a side item to a roasted pork tenderloin. While it was good and easy to make, it was even better as leftovers. If you were to serve it as appetizer, I would recommend cutting it into bite size squares using a small cookie cutter to make them more festive. The only thing was that this took a while to make, even though it was easy, but this was no quick appetizer. (12 min to caramelize the onions, 35 minutes in the oven.)
The minced jalapeño barely added heat, and the dollop of sour cream at the end took away most of the spice. Maybe sprinkle a bit of cajun spice on top?
- 3 1/2 tbsp vegetable oil, divided
- 1 large onion, finely chopped
- Nonstick vegetable oil spray
- 1/4 cup all purpose flour
- 1/4 cup cornmeal
- 1/2 tsp baking powder
- 1/4 tsp 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 tbsp minced seeded jalapeño chiles
- Tomato salsa (for garnish)(optional)
- Heat 1 1/2 tbsp 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. 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, ceramic corn, and remaining 2 tbsp 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.
- Cut into 1-inch squares. Place on platter. Top each square with dollop of sour cream then small spoonful of salsa.