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Cheesy Corn and Spinach Bake

Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Breakfast, snacks/starters, Tiffin recipes
Cuisine: International Cuisine
Keyword: bake, Cheese, tea time snack, tiffin recipe
Servings: 6 people


  • 50 grams Refined Flour / Maida
  • 50 grams Maize Flour / Makki Ka Atta
  • 1/2 tsp Baking Powder
  • 2 tbsp Butter
  • 50 grams Yogurt / Dahi
  • 1 tsp Green chili paste
  • 2 tsp Red Chilli powder / Laal mirch powder
  • 1/2 tsp Oregano
  • 1/4 cup Cheddar cheese
  • 2 tbsp Mozzarella cheese
  • 3/4 cup Full fat Milk (1/2 cup to 3/4 cup ( approx))
  • 1.5 tbsp Tomato Ketchup
  • 1 cup Spinach chopped
  • 1/2 cup Corn Kernels / Makai Dana boiled
  • 2 tsp Jalapeno's chopped
  • 2 tsp Black Olives / Kaale Zeitoun sliced
  • Salt / Namak to taste


  • Mix and sieve together refined flour,corn meal, baking powder and salt in a big bowl.
  • In a separate bowl, add soft butter and yoghurt and mix it well.
  • Now add green chili paste,chopped jalepeno,paprika, ketchup in the yogurt mixture and mix well.
  • Add flour mixture in the yogurt mix .
  • Add milk,mozzrella and cheddar cheese and mix well.
  • Now add chopped spinach,corn kernals,oregano and little salt in the mixture.
  • The mixture should be of smooth consistency.
  • Pour the mixture in a greased baking tin and put some sliced olives and fresh red chilies on it to garnish.
  • Bake in a preheated oven on 180 degree for approx 40-50 minutes.(check by inserting a tooth pick,if it comes out clean,it is done,otherwise bake for few more minutes,don’t overdo otherwise it will become dry)
  • Remove from the oven after 5 minutes and let it cool down slightly
  • Cut into squares and serve hot with ketchup or any tangy or sour dip