Ok.. I am apologizing up front. This photo does NOT show off these little gems to their best advantage… but don’t blame them – it is all my fault!! I was working on a bit of a deadline and didn’t have much time to work on their presentation. If you can look past the photo (no pun intended) these really are worth making. For a lot of reasons. Sweet corn, a little heat from jalapenos supported by an undercurrent of cheese make these different from your standard mini quiches and since they don’t have a crust they are a snap to prepare.
Garnish them with salsa and sour cream if you like, but I think they taste great all on their own.
Chile Corn Custard Cups (Adapted from Bon Appetit, June 2009)
- 1 1/2 Tbsp. canola oil
- 1 onion, finely chopped
- 1/4 cup flour
- 1/4 cup cornmeal (Bob’s Red Mill)
- 1/2 tsp. baking powder
- 1 tsp. cumin
- 1/4 tsp. salt
- 1 egg
- 2/3 cup shredded Mexican cheese blend or jack-cheddar blend
- 1/2 cup sour cream
- 1/2 cup canned creamed corn
- 1/4 cup sliced green onion tops
- 2 Tbsp. minced jalapeno chiles