Air Fryer Creamed Corn Vegetable Toast#MultiCookerMonday

Air Fryer Creamed Corn Vegetable Toast is ready in jiffy and with very few ingredients. You have a delicious, creamy breakfast toast.

Makes 4 - 6 toast
Ingredients
1 Cup Creamed Style Corn
3 Teaspoons Homemade Cream Of Soup Mix / Condensed Soup Mix
1 Tablespoon Each Chopped Carrot and Capsicum
1 Green chillies - finely chopped
2 Slices of Cheddar Cheese
½ Cup Milk
Bread Slices as required

Method

In a pan add the milk, Homemade Cream Of Soup Mix / Condensed Soup Mix , mix it well till it is lump free, add the cream style corn. green chilies, carrot and capsicum mix well. Cook it on medium low flame till it thickens, but spreadable, add the cheese and mix it till it melts. Cool, till it comes to room temperature.

Butter the slices of bread 

then spread the creamed corn mix on each slice of bread. Preheat the air fryer for 5 minutes 180°C. 

Place the toast on the air fryer basked and set the timer for 10 - 12 minutes or 

till the toast is slightly browned on top. Remove and serve.

This makes a wonderful breakfast.

Labels: Air Fryer, Multi Cooker Monday, Cream Style Corn ,Bread Slices, Breakfast, Cheese Slice

• Air Fryer Creamed Corn Vegetable Toast from Sneha's Recipe
• Baby Eggplant Curry (Instant Pot) from Food Lust People Love
• Bacon-Wrapped Scallops in the Air Fryer from Karen's Kitchen Stories 
• Chicken Nuggets in the Air Fryer from A Day in the Life on the Farm
• Hearty Instant Pot Beef Stew from Making Miracles
• Instant Pot Cowboy Beans from Hezzi-D's Books and Cooks
• Instant Pot Veggie Dal from Magical Ingredients  

Savory Breakfast Sausage & Bread Casserole For Two#FantasticalFoodFight

Welcome to Fantastical Food Fight, September is National Breakfast Month. Theme is : Breakfast Casserole.Made this breakfast casserole with sausage, cheese, egg, milk and bread. Combine all the ingredients in the night and in morning just bake it in a preheated oven. By the time you finish your morning regular nitty-gritties / morning routine. 

You will have a delicious hot breakfast casserole ready.
Ingredients 

2 Long Chicken Sausages - chopped
1 Large Egg
3/4 cup milk
3 Big Bread slices - a day old
1 Small Tomato - chopped
1 Small Onion - chopped
¼ Cup Cream Style Corn

1/8 Teaspoon Sea Salt
¼ Cup Shredded Cheese
2 Cubes Cream Cheese

1 Teaspoon Oil
1 Tablespoon Butter
1 Tablespoon Pizza Sauce
6 Olives - sliced  - can use any type of olives 

1/8 Teaspoon Mixed Herbs
For the Seasonings
1 Teaspoon Heaped Pizza Seasonings

Method
Butter a 5-inch baking  dish.

Butter the slices of bread and line the base of the dish with bread slices

Mix the pizza sauce and cream cheese, well. Apply  the cream cheese spread on bread slices.  Spread half of cheddar cheese over the slices. 

Heat butter in a sauce pan. Heat a pan with a teaspoon of oil and fry the onion till it softens only, then add the sausages, tomato, salt and saute for a minute. Keep aside to cool. 

In the meantime , in a bowl beat together egg, milk and seasonings. 

Pour this mix over the cheese layer 

Top with the sausage mixture. 

Sprinkle mixed herbs, olives and then the remaining cheese.

Garnish it with sliced black olives. Cling wrap this and keep it in the refrigerator. First  thing in the morning take this casserole out, let it come to room temperature.

Preheated the oven at 180 degrees for about 10 to 15 minutes.

Place the casserole and bake it for 40 to 45 minutes. 

Take it out from the oven and serve it hot. 

 Enjoy!! This is a real treat, easy and quick!

Labels: Breakfast, Casserole, Chicken Sausage, Cream Cheese, Bread Slices, Egg, Milk, Pizza Sauce, Olives, Cream Style Corn, Baked, Fantastical Food Fight, Overnight
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Homemade Cream Style Corn

This homemade cream-style corn is naturally sweet, delicious and it is so easy to prepare. This recipe is made with fresh corn and simple seasonings. 

It's a pleasure to make your own cream style corn and enjoy eating a fresh version of this classic dish.

Yields: 1 Tin (14 oz) 

Ingredients

1.1/2 Cup Heaped Fresh Corn
2 Tablespoons Butter
1/3 Cup Water
2 Teaspoons Granulated Sugar
1 Tablespoon Heaped  All Purpose Flour
1/2 Teaspoon Salt
1/2 Teaspoon coarsely ground Black Pepper
1  Cup Milk
Method 
Remove the husks and silk from the ears of corn and rinse well.  Stand an ear on on a wide bowl or plate and with a sharp knife, cut downwards through several rows. Don't cut too close to the cob; cut the corn kernels about 3/4 of the way through. Once the kernels are cut from the cob, scrape the corn with the back of the knife to get all of the "milk" and pulp. 

Melt the butter in a large skillet / pan over medium heat. Add the corn and juices, the water and sugar. Cook, stirring, until the corn is tender and the water evaporates. Stir in flour and saute for a minute or two then add the 2 tablespoons water, blending well so that no lumps are formed. 

Gradually add the milk, stirring constantly till a smooth mixture is formed . Cook for about 2 to 3 minutes. Once your homemade creamed corn is thickened, you can season it with salt and pepper, and it's ready to serve!

  

Cool and store in a airtight container in the freezer.  

Your  homemade cream style corn is ready to use.  

My Notes :
If you want to make it more richer then add one cup of heavy cream. Cook this for about 5 minutes more or until it's how thick you would like it.

Labels : Homemade, Cream Style Corn, Milk, Corn kernels, Healthy, Vegetarian