Baked Corn Open Toast


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Ingredients
6 brown bread slices

For The Corn Stuffing
1 cup boiled sweet corn kernels (makai ke dane)
5 tsp 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
1/2 tsp sugar
salt and to taste

Other Ingredients
3 tbsp grated processed cheese

Method

For the corn stuffing

  1. Heat 3 tsp of butter in a broad non-stick pan, add the plain flour and sauté on a medium flame for 1 minute.
  2. Add the milk, mix well and cook on a medium flame for 2 to 3 minutes or till the sauce thickens, while stirring continuously.
  3. Add the salt and pepper powder, mix well and keep the white sauce aside.
  4. Heat the remaining 2 tsp of butter in another broad non-stick pan, add the onions and sauté on a medium flame for 1 to 2 minutes.
  5. Add the green chillies, sweet corn, sugar, salt, pepper powder and white sauce, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
  6. Divide the stuffing into 6 equal portions and keep aside.

How to proceed

  1. Bake all the bread slices in a pre-heated oven at 180°c (360°f) for 8 to 10 minutes or till they turn crisp.
  2. Place all the toasted bread on a clean, dry surface and spread a portion of the corn stuffing and sprinkle ½ tbsp of cheese evenly on each bread toast.
  3. Bake in a pre-heated oven at 180°c (360°f) for another 5 to 7 minutes or till the cheese melts.
  4. Serve immediately.