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Categories:Viewed: 117 - Published at: 3 years ago
Ingredients
- 1 (15 ounce) can cream-style corn
- 34 cup evaporated milk
- 1 egg, beaten
- 3 teaspoons plain flour
- 4 shallots, chopped (including a little green)
- paprika
- seasoning salt
- 8 medium chicken legs
- corn flake crumbs
- butter
- 4 ounces small mushrooms
Method
- Mix together corn, milk, beaten egg, flour and shallots, spoon into a shallow ovenproof dish.
- Sprinkle paprika and seasoned flour over the chicken legs, arrange over the top of the corn.
- Sprinkle generously with cornflake crumbs and dot with pieces of butter.
- Bake in a moderate oven about 35 minutes.
- Gently fry the mushrooms in butter until softened, scatter over chicken and continue cooking until the chicken legs are tender.
