Creamy Scalloped Corn
Cook up the ultimate comfort side dish with this creamy corn recipe. With mustard, bell peppers, and panko bread crumbs on top, this corn casserole is the perfect accompaniment to dinner for holidays or weeknights!
15 min.prep time
35 min.total time
1/2 cup chopped red bell pepper
1/2 cup sliced green onions
1/4 cup all-purpose flour
1/2 teaspoon ground mustard
1/4 teaspoon salt
1/4 teaspoon pepper
3 cups frozen whole kernel corn, thawed
3/4 cup panko breadcrumbs
Heat oven to 375°F. Butter or spray with no-stick cooking spray a 1 1/2-quart glass baking dish; set aside.
Melt 1/4 cup butter in 3-quart nonstick saucepan over medium heat; add bell pepper and green onions. Cook, stirring occasionally, 2-3 minutes or until slightly softened. Stir in flour, mustard, salt and pepper; continue cooking, stirring occasionally, 1-2 minutes or until bubbly. Gradually stir in half & half; continue cooking, stirring frequently, 1-2 minutes or until mixture comes to a boil.
Gently stir corn into sauce. Pour mixture into prepared baking dish.
Combine 2 tablespoons butter and breadcrumbs in small bowl. Sprinkle over corn. Bake 20-25 minutes or until edges are bubbly and breadcrumbs are lightly browned.
- To make ahead, prepare corn the night before. Cover; refrigerate. Top with breadcrumbs just before baking. Bake 25-30 minutes.
- Panko breadcrumbs are larger than regular dry breadcrumbs. Look for them in the Asian or the baking section of the supermarket.