Chile-Corn Custard Squares

• 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 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 tablespoons minced seeded jalapeno chiles
• Tomato salsa (for garnish)

1. Heat 1 1/2 tablespoons vegetable oil in heavy large skillet over medium-high heat. Add finely chopped onion and saute until soft and beginning to brown, stirring often, about 12 minutes. Cool.
2. Preheat oven to 350u0b0F. 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 jalapeno and caramelized onions. Transfer batter to prepared pan. Sprinkle remaining 1/3 cup cheese blend over.
3. 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.
4. Cut into 1-inch squares. Place on platter. Top each square with dollop of sour cream, then small spoonful of salsa.

vegetable oil, onion, vegetable oil spray, flour, cornmeal, baking powder, salt, egg, cheese, sour cream, corn, chiles, tomato salsa

Taken from www.epicurious.com/recipes/food/views/chile-corn-custard-squares-353419 (may not work)