Scalloped Corn

Scalloped corn is an old fashioned dish of corn baked in a savoury cream sauce with a crispy breadcrumb topping.

Prep Time20

Cook Time25

Total Time45

Course: Side Dish

Cuisine: American

Keyword: scalloped corn

Servings:

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 in a large bowl and stir it in the cheese sauce until well combined. Add the corn and mix well. Pour the corn 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.

I use frozen corn when making this dish, but canned corn can be used as well.
I highly recommend using Panko breadcrumbs as they create the lightest and the crispiest topping for this gratin. I mixed them with melted butter and grated Parmesan cheese for a stronger savoury taste.
If you are after more flavour, dust a touch of smoked paprika on the topping but that is optional. The paprika also improves the visual appeal of this baked dish.