Little bread cored out and stuffed with a creamy mix of corn broccoli and cheese. So yumm!
The other day, I got a packet of mini bread buns. Dainty little burgers were on mind, but at the last minute decided to dish out something different. So, I carved out pockets and filled them with a cheesy mix of corn and broccoli, baked to golden brown.
The awesome breakfast gave a dizzy, soulful start to a beautiful day.
I love the combination of sweet corn kernels and broccoli. And you throw them in a creamy cheesy white sauce, it literally yells out to you!! If weight was not a concern, I could lick an entire bowl of this dip clean.
Like how Milee sighs and exclaims “all yummy things are junk”. For me, it is “All yummy things are FAT!!”
- 4-6 small mini bread buns
- 1/2 cup sweet corn kernels
- 3/4 cup broccoli florets, chopped
- 2 tsp all purpose flour or whole wheat flour
- 1 glass milk
- salt and pepper to taste
- 1/2 tsp oregano
- red chili flakes – according to taste
- 1 tsp olive oil/butter
- 1 tbsp basil leaves, chopped
- 4-6 tsp mozzarella cheese, grated
For the Filling:
Heat oil/butter in a pan, saute the corn and broccoli. Add flour. Slowly add milk and keep stirring. A semi thick creamy white sauce should be the end. Season it with salt, pepper, oregano and chili flakes. Mix in the chopped basil leaves. Let the entire mix simmer for a minute or two. Keep aside to cool.
To make the Pockets:
Now, take each bread, core out the middle gently using a sharp knife. Fill with corn broccoli cream and top each with a spoon of grated mozzarella.
Then, bake at 175 degree celsius till the cheese melts and the bread turns crisp.
Serve immediately with tomato ketchup and some hot sauce.