Baked Corn Open Toast ( Corn)


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Baked Corn Open Toast (  Corn)


Added to 83 cookbooks   This recipe has been viewed 55694 times

Pepper-tinged white sauce with sautéed onions and sweet corn is a wonderful topping for bread slices, as it provides a perfect mix of flavour, textures and gooeyness that always complements toast beautifully.

Semi-toast the bread slices, apply the topping and then bake them again till the cheese melts. This gives you the perfect crispness, while also fusing the topping with the toast.

The Baked Corn Open Toast is so easy to make, you can prepare it any day, as an after school snack for kids, or a special accompaniment for tea.

Looking out for more snack recipes using corn, check these out Capsicum and Corn Rolls , Cheesy Corn Rava Waffles , Corn and Cottage Cheese Tacos , Corn and Potato Fritters , Corn On Crackers , Corn Sev Puris and Crispy Corn Cups .

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Baked Corn Open Toast ( Corn) recipe - How to make Baked Corn Open Toast ( Corn)

Preparation Time:    Cooking Time:    Baking Time:  20 to 25 minutes   Baking Temperature:  200°C (400°F)   Total Time:     6Makes 6 open toast
Show me for open toast

Ingredients
6 bread slices

For The Filling
1 cup boiled sweet corn kernels (makai ke dane)
2 tbsp butter
1 tbsp plain flour (maida)
1 cup milk
salt and to taste
1/2 cup finely chopped onions
2 tsp finely chopped green chillies
2 pinches sugar

Other Ingredients
3 tbsp grated processed cheese

For Serving
tomato ketchup
Method

For the filling

    For the filling
  1. Heat 1 tbsp of butter in a broad non-stick pan.
  2. Add the plain flour, mix well and cook on a slow flame for 30 seconds.
  3. Add the milk, salt and pepper, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Keep aside.
  4. Heat the remaining 1 tbsp of butter in a broad non-stick pan, add the onions and green chillies and sauté on a medium flam for 1 minute.
  5. Add the corn, sugar, salt, pepper and white sauce and mix well. Keep aside.

How to proceed

    How to proceed
  1. Place the bread slices on a baking tray and bake in a pre-heated oven at 200°c (400°f) for 5 to 7 minutes.
  2. Put approx. ¼ cup of a filling on a bread slice and spread it evenly. Sprinkle ½ tbsp of cheese evenly over it.
  3. Repeat step 2 to make 5 more toasts.
  4. Bake in a pre-heated oven at 2000°c (400°f) for 10 to 12 minutes or till the cheese melts.
  5. Cut each toast diagonally into 2 and serve immediately with tomato ketchup.

Accompaniments

Baked Cheese, Chutney and Mustard Roll 
Lentil and Spinach Soup ( Calcium Rich) 
Parsley Straws 
Spinach and Mint Soup 

Nutrient values per open toast
Energy164 cal
Protein5.1 g
Carbohydrates19.8 g
Fiber0.6 g
Fat6.7 g
Cholesterol0 mg
Vitamin A197.7 mcg
Vitamin B10.1 mg
Vitamin B20.1 mg
Vitamin B30.3 mg
Vitamin C2.2 mg
Folic Acid7.6 mcg
Calcium113.9 mg
Iron0.6 mg
Magnesium0 mg
Phosphorus0 mg
Sodium41.2 mg
Potassium81.5 mg
Zinc0.1 mg

RECIPE SOURCE : CornBuy this cookbook
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