Scalloped corn #1

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, .

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