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Corn Cases

A quick and easy substitute to a gourmet appetizer. Crisp cases made with bread and stuffed with a corn-cheese mix.

Corn CasesCorn Cases

Recipe Cook Time

:30 Minutes

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  • 25 gm 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


Melt 25 gm butter, brush over patty tins moulds.

Roll out bread with a rolling pin to flatten.

Press into tins. (small tarts or pie moulds, to get a cup like shape)

Bake at 200 degrees C until crisp.

Cook onions and green chilli in butter until soft.

Stir in whisky. Add corn and cream.

Reheat. Spoon this mixture into baked cases.

Scatter with cheese.

Bake in a hot oven or place under a preheated grill until the cheese melts.

Serve hot.

Key Ingredients: Butter, Onion, Salt, Cheddar Cheese, Salt, Cream




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