Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| ¼ cup | Chopped onion |
| ¼ cup | Chopped green pepper |
| 2 tablespoons | Butter |
| 2 tablespoons | Flour |
| 1 teaspoon | Salt |
| ½ teaspoon | Paprika |
| ½ teaspoon | Dry mustard |
| dash | Pepper |
| ¾ cup | Milk |
| 1 can | (17-oz) whole kernel corn or- fresh cut corn |
| 1 | Egg; slightly beaten |
| Buttered bread crumbs |
Saute onion and pepper in butter. Blend in flour, salt, paprika, dry mustard and pepper; cook until bubbly. Remove from heat and gradually add milk. Bring to a boil; boil 1 minute, stirring constantly. Remove from heat and add egg and corn. Pour into 1-quart baking dish. Top with crumbs. Bake at 350 for 20-30 minutes.
MRS MARION FOSTER (MARY)
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .