Corn Broccoli Bread Pockets

Stuffed mini buns with corn, broccoli and cheese

Stuffed mini buns with corn, broccoli and cheese

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.

So tempting!

So tempting!

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.

The Making.

The Making.

Then, bake at 175 degree celsius till the cheese melts and the bread turns crisp.

Awesome Appetizer.

Awesome Appetizer.

Serve immediately with tomato ketchup and some hot sauce.

Stuffed Pockets - Sooo good!

Stuffed Pockets – Sooo good!

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