Baked Corn and Tomato Bread Cups

Baked Corn and Tomato Bread Cups

This recipe has been viewed 78725 times
5/5 stars  100% LIKED IT   

You would never have thought that leftover bread can turn into such an exotic treat!

Watch the magic unfurl, as simple bread slices transform into crisp, buttery cups that can hold a mouth-wateringly cheesy mixture of juicy corn, tangy tomatoes and crunchy veggies.

You can prepare the bread cups earlier, but prepare the stuffing and assemble the Baked Corn and Tomato Bread Cups just before serving, to enjoy the cheesy texture of the filling before it turns chewy.

These dainty bread cups can be served as Evening Tea Snacks or as Starters / Snacks at any Party .

Baked Corn and Tomato Bread Cups recipe - How to make Baked Corn and Tomato Bread Cups

Preparation Time:    Cooking Time:    Baking Time:  15 to 17 minutes   Baking Temperature:  200°C (400°F)   Total Time:     8Makes 8 cups
Show me for cups


For The Bread Cups
8 leftover bread slices
butter for greasing and brushing

For The Filling
2 tbsp oil
1/2 cup chopped onions
1/2 cup chopped capsicum
2 tsp finely chopped green chillies
1 cup chopped tomatoes
3/4 cup boiled sweet corn kernels (makai ke dane)
salt to taste
1/2 cup grated processed cheese

For the bread cups

    For the bread cups
  1. Remove the crust from all the bread slices.
  2. Roll each slice with a rolling pin.
  3. Press the rolled slices into the cavities of a muffin tray which is lightly greased with butter.
  4. Brush with melted butter and bake in a pre-heated oven at 200ºc (400ºf) for 10 to 12 minutes or until crisp. Keep aside.

For the filling

    For the filling
  1. Heat the oil in a broad non-stick pan, add the onions and sauté on a medium flame for 1 minute.
  2. Add the capsicum and green chillies and sauté on a medium flame for 1 minute.
  3. Add the tomatoes, corn and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
  4. Add the cheese and mix well. Keep aside.

How to proceed

    How to proceed
  1. Divide the filling into 12 equal portions.
  2. Fill a portion of the mixture in each of the bread cups.
  3. Serve immediately with tomato ketchup.
Nutrient values per cup
Energy132 cal
Protein3.6 g
Carbohydrates15.5 g
Fiber0.8 g
Fat6.4 g
Cholesterol0 mg
Vitamin A198.5 mcg
Vitamin B10.1 mg
Vitamin B20 mg
Vitamin B30.3 mg
Vitamin C17 mg
Folic Acid9.2 mcg
Calcium56 mg
Iron0.6 mg
Magnesium0 mg
Phosphorus0 mg
Sodium15.9 mg
Potassium58.7 mg
Zinc0.1 mg


Baked Corn and Tomato Bread Cups
 on 17 Apr 20 04:50 PM

Tarla Dalal
17 Apr 20 08:57 PM
   Thank you for your feedback Vijay. Happy cooking.!
Baked Corn and Tomato Bread Cups
 on 27 Aug 16 10:51 PM

If you coat each of the left over bread slices with a tsp of curd and then knead them in to a dough with salt and pepper, then this dough can be rolled in to small puris to make a sort of pie with a better finish than this method.
Tarla Dalal
29 Aug 16 10:02 AM
   Hi Smita, thanks for your suggestions.
Baked Corn and Tomato Bread Cups
 on 09 Mar 16 10:44 AM

I love it
Tarla Dalal
09 Mar 16 05:13 PM
   Thanks Dinesh. We are delighted you loved the recipe. Please keep posting your thoughts and feedback. Happy Cooking.
Baked Corn and Tomato Bread Cups
 on 27 Dec 15 02:26 PM

Tarla Dalal
28 Dec 15 09:51 AM
   We would love to hear from you again. Let us know which recipes you love.
Baked Corn and Tomato Bread Cups
 on 14 Dec 15 12:14 PM

These crispy cups stuffed with corn and tomatoes are great to serve for parties. The addition of cheese makes it even more tastier and creamier.
Savoury Bread Cups
 on 06 Jul 13 01:48 PM

Love the way bread slices are baked into a basket and then stuffed with corn and tomatoes. Very tasty.