Chile-Corn Custard Squares

Ingredients

• 3½ tablespoons vegetable oil, divided
• 1 large onion, finely chopped
• Nonstick vegetable oil spray
• ¼ cup all purpose flour
• ¼ cup cornmeal
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 1 large egg
• ⅔ cup shredded Mexican cheese blend or ⅓ cup sharp cheddar cheese mixed with ⅓ cup crumbled queso fresco, divided
• ½ cup sour cream plus additional for garnish
• ½ cup canned creamed corn
• 2 tablespoons minced seeded jalapeño chiles
• Tomato salsa (for garnish)

Steps

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.
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.
3. Bake until puffed and tester inserted into center comes out clean, about 35 minutes. Cool completely.
4. Cut into 1-inch 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.