submitted by Julie Wheeler, a Happy Jalapeno fan
12 servings
- 7 Tablespoon olive oil
- 2 Large onion, finely chopped (I recommend Vidalia)
- Nonstick olive oil spray
- ½ cup flour
- ½ cup cornmeal
- 1 Teaspoon salt
- 2 Large eggs
- 1 1/3 cups shredded Mexican Cheese Blend
- 1 Cup Sour Cream
- 1 Cup Canned Cream Corn
- 4 Tablespoons Happy Jalapeno’s
- Tomato Salsa & Sour Cream for Garnish
13” x 9” pan (I recommend a glass / Pyrex pan)
Heat 3 tablespoon oil in large skillet over med-high heat. Add onion and sauté till soft and beginning to brown, stirring often…about 12 minutes….cool.
Preheat oven to 350. Spray 13” x 9” pan with nonstick oil olive spray.
Whisk flour, cornmeal, baking powder, and salt in small bowl. Whisk egg, 2/3 cup cheese, 1 cup sour cream, and remaining oil in large bowl. Add flour mixture; stir to blend. Stir in Happy Jalapeno’s and caramelized onions. Transfer batter to prepared pan. Sprinkle remaining cheese over top.
Bake until puffed and tester inserted into center comes out clean (about 35 minutes). Cool.
Can be made ahead. I’ve made the batter and placed in pan and refrigerated. I bring to room temperature before baking.
Cut squares. Top each with dollop of sour cream and salsa.
