Spanish Bake Corn

Recipe by
Total Time:
30-45 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Technique: Bake Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • 100 g - finely sliced carrots
  • 100 g - finely sliced capsicum
  • 100 g - finely sliced onions
  • 100 g - finely shredded cabbage
  • 1 - small tin sweet corn
  • 1 tbsp - Ketchup
  • 1 tbsp - Oil
  • salt to taste
  • For the white sauce:
  • 1 tbsp - white flour
  • 1 tbsp - oil
  • 1/2 cup - milk
  • salt and pepper to taste
  • For The Base:
  • 8-10 slices - Bread cut into small squares
  • Oil

How to Make Spanish Bake Corn

  • Take oil in a non-stick pan and stir fry all vegetables till soft and tender.
  • Add the corn and cook some more. Add the ketchup and cook for 1 minute more and keep aside.
  • Mix flour and oil in another pan and stir for 2-4 minutes.
  • Quickly add milk and continue stirring. Should be of thick consistency.
  • Take the pan off fire, add salt and pepper to taste.
  • Grease a pyrex dish. Cover with the bread squares completely.
  • Then put the vegetable mixture on top and spread all over the bread.
  • Lastly, pour the white sauce all over. Sprinkle oregano. Cover with foil and bake for 15-20 minutes.