Chile-Cornbread Squares

INGREDIENTS

• 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 jalapeño chiles
• Tomato salsa (for garnish)

PREPARATION

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.
Preheat oven to 350°F. 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.

6 SERVINGS