Ingredients

• 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.