Chili-Corn Custard Squares

Did you notice the two sour cream topped squares on the plate next to the gazpacho in my last post? Now, unlike the gazpacho, I really enjoyed these Chili-Corn Custard Squares from Bon Appétit’s June issue. They were the best part of the meal. They had a nice texture, and the jalapenos didn't make the squares spicy, but they added a delicious flavor.

I made the squares two hours before dinner, and served them at room temperature. Although they were good, I think I will serve them warm next time. I served them as a side dish for soup, but Bon Appétit billed them as an appetizer. I think they work as a side dish or an appetizer.

Chili-Corn Custard Squares
From Bon Appétit
3½ Tablespoons of vegetable oil, divided
1 large onion, finely chopped
Nonstick vegetable oil spray
¼ cup of all-purpose flour
¼ cornmeal
½ teaspoon baking powder
¼ teaspoon salt
1 large egg
2/3 cup shredded Mexican cheese blend
½ cup sour cream plus more for garnish
½ cup canned cream corn
2 Tablespoons minced seeded jalapeno chiles
Salsa for garnish

Heat 1½ tablespoons vegetable oil in a large skillet. Add the onion and sauté until the onions are soft and beginning to brown stirring often. Cool the onions.

Preheat the oven to 350°F. Spray an 8x8x2 inch metal baking pan with nonstick cooking spray. Whisk the flour, cornmeal, baking powder, and salt in a small bowl. Then whisk the egg, 1/3 cup cheese, ½ cup sour cream, creamed corn and the remaining 2 tablespoons of oil in a large bowl (I think I may have forgotten to add the oil, because for the life of me, I don’t remember). Stir the flour mixture into the egg mixture, and then add the onions and jalapeno. Spread the batter into the prepared pan and top with the remaining cheese. Bake for about 35 minutes, or until a toothpick inserted in the center comes out clean. Cut into squares and top with sour cream and salsa.