Chili-Corn Custard Squares Recipe

Name: Chili-Corn Custard Squares
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 ½ tablespoons vegetable oil, divided; 1 large onion, finely chopped; nonstick vegetable cooking spray; ¼ cup all-purpose flour; ¼ cup cornmeal; ½ teaspoon baking powder; ¼ teaspoon salt; 1 large egg; ⅓ cup grated sharp cheddar cheese; ⅓ cup crumbled queso fresco; ½ cup sour cream; ½ cup canned creamed corn; 2 tablespoons seeded minced jalapenos; salsa

Servings: persons

3 ½ tablespoons vegetable oil, divided
1 large onion, finely chopped
nonstick vegetable cooking spray
¼ cup all-purpose flour
¼ cup cornmeal
½ teaspoon baking powder
¼ teaspoon salt
1 large egg
⅓ cup grated sharp cheddar cheese
⅓ cup crumbled queso fresco
½ cup sour cream
½ cup canned creamed corn
2 tablespoons seeded minced jalapenos
salsa

1
["Heat 1 1/2 tbsp oil in heavy skillet over medium-high heat.", "Add finely chopped onion and saute until soft and beginning to brown, stirring often, about 12 minutes.", "Cool.", "Preheat oven to 350 degrees.", "Spray 8x8x2"" square metal baking pan with nonstick spray.", "Whisk flour, cornmeal, baking powder, and salt in small bowl.", "Blend sharp cheddar cheese and crumbled queso fresco cheese together in medium bowl.", "Whisk egg, 1/3 cup of blended cheeses, 1/2 cup sour cream, creamed corn, and remaining 2 tbsp 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 of blended cheeses over top.", "Bake until puffed and tester inserted into center comes out clean, about 35 minutes.", "Cool completely.", "Can be made 2 hours ahead.", "Let stand at room temperature.", "Cut into 1"" squares.", "Place on platter.", "Top each square with dollop of sour cream, then small spoonful of salsa."]

401

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 ½ tablespoons vegetable oil, divided, 1 large onion, finely chopped, nonstick vegetable cooking spray, ¼ cup all-purpose flour, and more.

Yes, Chili-Corn Custard Squares falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chili-Corn Custard Squares

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions