Crispy Corn Cups


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Crispy Corn Cups


Added to 22 cookbooks   This recipe has been viewed 16806 times

A sumptuous bread delight! Vitamin A, calcium, crispness, good looks, better taste what else could a connoisseur possibly wish for?

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Crispy Corn Cups recipe - How to make Crispy Corn Cups

Preparation Time:    Cooking Time:    Total Time:     Makes 8 cups. (8 )
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Ingredients


For the toast cases
8 fresh bread slices
melted butter for greasing and brushing

For the filling
1 1/2 cups boiled sweet corn kernels (makai ke dane)
2 tbsp chopped onions
2 tbsp chopped capsicum
2 tsp finely chopped green chillies
1 cup milk
1 tbsp cornflour , dissolved in 2 tbsp of water
1 tbsp oil
salt to taste

For baking
4 tbsp grated processed cheese
Method
    Main Procedure

For the toast cases

    For the toast cases
  1. Remove the crust from the bread slices.
  2. Roll out a little with a rolling pin and press into the cavities of a muffin tray which is greased with butter.
  3. Brush with melted butter and bake in a hot oven at 200°C (400°F) for 10 minutes or until crisp.

For the filling

    For the filling
  1. Heat the oil in a non-stick pan, add the onions and sauté till they are golden brown.
  2. Add the capsicum and green chillies and fry for a minute.
  3. Add the corn, milk, cornflour and salt and cook till the mixture thickens. Keep aside.

How to proceed

    How to proceed
  1. Fill a little mixture in each toast case, sprinkle cheese on top. Bake in hot oven at 200°C (400°F) for 5 to 10 minutes or until the cheese melts.
  2. Serve hot.

Nutrient values per
Energy161 cal
Protein4.8 g
Carbohydrates19.6 g
Fiber0.9 g
Fat6.9 g
Cholesterol0 mg
Vitamin A172.6 mcg
Vitamin B10.1 mg
Vitamin B20.1 mg
Vitamin B30.4 mg
Vitamin C7.5 mg
Folic Acid11.6 mcg
Calcium95.4 mg
Iron0.6 mg
Magnesium0 mg
Phosphorus0 mg
Sodium27 mg
Potassium71.4 mg
Zinc0.1 mg

RECIPE SOURCE : CornBuy this cookbook

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