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Creamy Scalloped Corn
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1/4 cup Land O Lakes® Butter

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

1 1/4 cups Land O Lakes® Half & Half

3 cups frozen whole kernel corn, thawed

2 tablespoons Land O Lakes® Butter, melted

3/4 cup panko bread crumbs

How to make

  1. STEP 1

    Heat oven to 375°F. Butter 1 1/2-quart glass baking dish or spray with no-stick cooking spray; set aside.

  2. STEP 2

    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.

  3. STEP 3

    Gently stir corn into sauce. Pour mixture into prepared baking dish.

  4. STEP 4

    Combine 2 tablespoons butter and bread crumbs in bowl. Sprinkle over corn. Bake 20-25 minutes or until edges are bubbly and bread crumbs are lightly browned.

Tip #1

- To make ahead, prepare corn the night before. Cover; refrigerate. Top with breadcrumbs just before baking. Bake 25-30 minutes.

Tip #2

- Panko breadcrumbs are larger than regular dry breadcrumbs. Look for them in the Asian or the baking section of the supermarket.

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