We’re looking forward to the holiday weekend and relaxing by the pool with books, scrabble and some festive food. On a day when I make a big breakfast and don’t want to cook again until dinner, these little bites are a good snack to make in the afternoon when everybody wants “a little something.” I hope you all have a very happy, safe and relaxing Fourth of July weekend.
Chili-Corn Bites
Makes 24 squares
Ingredients:
3 ½ tablespoons vegetable oil, divided
1 large onion, finely chopped
Nonstick vegetable oil spray
¼ cup flour
¼ cup cornmeal
½ teaspoon baking powder
¼ teaspoon salt
1 large egg
2/3 cup sharp cheddar cheese
½ cup sour cream, plus extra for garnish
½ cup canned creamed corn
2 tablespoons pickled Jalapeno peppers, minced
Tomato salsa, for garnish
Preparation:
Preheat the oven to 350 degrees. Spray an 8x8x2-inch square metal baking pan with nonstick spray.
Heat 1 ½ tablespoons vegetable oil in a skillet over medium heat. Add the onion and cook until soft and just beginning to brown. Set aside.
In a small bowl, stir together the flour, cornmeal, baking powder and salt. In a regular mixing bowl, whisk together the egg, 1/3 cup of the cheddar cheese, ½ cup of sour cream, the creamed corn and the remaining 2 tablespoons of oil. Add the flour mixture and stir to combine well. Stir in the jalapeno peppers and browned onions. Turn the batter into the prepared pan and sprinkle with the remaining cheese.
Bake until a tester inserted in the center comes out clean, about 30 minutes. Cool completely. Cut into squares or rectangles and arrange on a platter. Just before serving, top each one with a small spoonful of sour cream and salsa.
Note: You can make these ahead and leave them on the counter for an hour or two before serving. If you’re holding them longer than that, they can be refrigerated and reheated gently in the microwave for about 30 seconds before topping with the sour cream and salsa.
