Scalloped Corn

By ninebirch

Ingredients

• 4 ears fresh corn, or 1 10-ounce package frozen whole kernel corn, cooked and draned, or 1 16-ounce can whole kernel corn, drained
• 1 small onion,chopped (about 1/4 c up)
• 1/2 small green pepper, chopped
• 2 tablespoons butter or margaarine
• 2 tablespoons flour
• 1 teaspoon salt
• 1/4 teaspoon paparika
• 1/4 teaspoon dry mustard
• Dash of pepper
• 1/4 cup milk
• 1 egg, slightly beaten
• 1/3 cup cracker crumbs
• 1 tablespoon margarine or butter, melted

Details

Servings 4

Preparation

Step 1

Prepare and cook corn; cut enough kernels from corn to measure 2 cups. Cook and stir onion and green pepper in tablespoons butter or margarine until onion is tender; remove from heat. Stir in flour, salt, paprika, mustard and pepper. Cook over low heat, stirring constantly, until mixture is bubbly; remove from heat. Stir in milk gradually. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in corn and egg. Pour into ungreased 1-quart casserole. Mix crumbs and 1 tablespoon melted margarine or butter; sprinkle over corn. Cook uncovered in 350 degrees oven, until bubbly, 30 to 35 minutes.