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.