A nice side for a BBQ, courtesy of Bon Appetit.

3 1/2 tablespoons vegetable oil, divided
1 large onion, finely chopped
Nonstick vegetable oil spray
1/4 cup all purpose flour
1/4 cup cornmeal
1/2 teaspoon baking powder
1/4 teaspoon salt
1 large egg
2/3 cup shredded Mexican cheese blend or 1/3 cup sharp cheddar cheese mixed with 1/3 cup crumbled queso fresco, divided
1/2 cup sour cream (plus additional for garnish, optional)
1/2 cup canned creamed corn
2 tablespoons minced seeded jalapeño chiles
Tomato salsa (for garnish, optional)

Preparation

Heat 1 1/2 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 8x8x2-inch metal baking pan with nonstick spray.

Whisk flour, cornmeal, baking powder, and salt in small bowl.
Whisk egg, 1/3 cup cheese blend, 1/2 cup sour cream, creamed corn, and remaining 2 tablespoons oil in large bowl.
Add flour mixture; stir to blend.
Stir in jalapeño and caramelized onions.
Transfer batter to prepared pan. Sprinkle remaining 1/3 cup cheese blend over.

Bake until puffed and tester inserted into center comes out clean, about 35 minutes.
Cool completely.

DO AHEAD Custard 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.