Once you start eating these tasty little appetizers, you just can't quit! This is a super quick and easy recipe and tastes like you slaved in the kitchen...what more could you want?! Make sure you don't skip the sour cream & salsa garnish...really knocks this one out of the park.
6 tablespoons vegetable oil, divided
1 large onion, finely chopped
Nonstick vegetable oil spray
1/2 cup all purpose flour
1/2 cup cornmeal
1 teaspoon baking powder
1/2 teaspoon salt
2 large egg
1 1/3 cup shredded Mexican cheese blend
1 cup sour cream plus additional for Garnish
1 cup canned creamed corn
4 tablespoons minced seeded jalapeñoes
Salsa (for garnish)- use your fav
Heat 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 9x13" baking pan with nonstick spray. Whisk flour, cornmeal, baking powder, and salt in small bowl. Whisk egg, 2/3 cup cheese blend, 1 cup sour cream, creamed corn, and remaining 4 tablespoons oil in large bowl. Add flour mixture; stir to blend. Stir in jalapeño and caramelized onions. Transfer batter to prepared pan. Sprinkle remaining 2/3 cup cheese blend over.
Bake until puffed and tester inserted into center comes out clean, about 30-35 minutes. Cool completely. To do ahead...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.
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