- 2 tbsp butter
- 1 onion small, chopped
- ½ red bell pepper diced
- 2 tbsp flour
- 170ml/3/4 cup whole milk
- 50g/1/2 cup Parmesan cheese
- salt to taste
- ¼ tsp paprika or smoked paprika
- 1 egg large, beaten
- 500g/3 cups frozen or canned corn defrosted and drained
- 45g/1/2 cup Panko breadcrumbs
- 1 tbsp butter
- 2 tbsp Parmesan
Preheat the oven to 350F/180C. In a large saucepan melt 2 tablespoons of butter and cook the chopped onion and red bell pepper over low heat for 10 minutes till softened but not browned. Add the flour and continue cooking while stirring for 1 minute, then pour in milk and continue stirring until the mixture is thick and bubbly.
Take off the heat and stir in Parmesan, allow the grated cheese to melt and blend into the sauce, then leave the sauce to cool for a few minutes. Meanwhile, prepare the breadcrumb topping by melting the butter and sprinkling it all over the Panko breadcrumbs. Then mix the two together and combine with the 2 tablespoons of Parmesan.
Now beat 1 egg and stir it in the cheese sauce until well combined. Add the corn and mix well. Pour the mixture into an ungreased 1 quart/1 litre shallow baking dish, top with the breadcrumbs and bake in the preheated oven for 25-30 minutes until bubbly and the top is golden.
Calories: 247kcal | Carbohydrates: 29g | Protein: 10g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 677mg | Potassium: 307mg | Fiber: 3g | Sugar: 7g | Vitamin A: 910IU | Vitamin C: 19mg | Calcium: 178mg | Iron: 1mg