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Corn Cases

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Corn Cases
  • Chef:
  • Recipe Servings: 4
  • Cook Time:
  • A quick and easy substitute to a gourmet appetizer. Crisp cases made with bread and stuffed with a corn-cheese mix.


  • 25 gms butter
  • 12 slices bread - crust removed
  • 1 tsp butter
  • 1 onion, diced
  • 1 green chilli chopped
  • Salt & pepper to taste
  • 2 Tbsp whisky
  • 1 small tin corn kernels, drained
  • 2 Tbsp cream
  • 2 Tbsp cheddar cheese (you can use any cheese) - grated


  1. Melt butter, brush over patty tins moulds.
  2. Roll out bread with a rolling pin to flatten.
  3. Press into tins, (small tarts or pie moulds, to get a cup like shape)
  4. Bake at 200 degrees C until crisp.
  5. Cook onions and green chilli in butter until soft.
  6. Stir in whisky. Add corn and cream.
  7. Reheat. Spoon this mixture into baked cases.
  8. Scatter with cheese.
  9. Bake in a hot oven or place under a preheated grill until the cheese melts.
  10. Serve hot.
Key Ingredients: Green Chillies, Butter, Onion, Salt, corn, Cheddar Cheese, Pepper, Whisky, Cream, black pepper, bread