Monday, May 11, 2009
Chile-Corn Custard Squares from Bon Appetit
It's 10/01 and Mom tried this recipe yesterday, and here's what I think you should do to make this worth making. First, if you're making this for a party, double the recipe because it doesn't make very much. I've added cumin, cayenne, and green chiles. I've changed the Mexican cheese to extra sharp cheddar, and I've removed the jalapeño.
Preheat oven to 350°F.
* 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
**1/4 teaspoon cumin
**1/4 teaspoon cayenne
* 1 large egg
* 2/3 cup extra sharp cheddar, 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
* 4 tablespoons canned green chiles, drained well and minced finely
* Tomato salsa (for garnish)
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.
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.