Scalloped Corn
Instructions:
- 1/2 cup of dried breadcrumbs
- 3 tablespoons of butter
- 1/4 cup of chopped green onions
- 2 tablespoons of flour
- 1/4 teaspoon of dry mustard
- 1/4 teaspoon of paprika
- Dash of black pepper
- 3/4 cup of milk
- 1 beaten egg
- 12-oz. can corn, drained
- Melt 1 tablespoon of the butter in a medium skillet.
- Stir in the breadcrumbs and cook over medium heat until browned.
- Remove the breadcrumbs and set aside.
- Melt the remaining 2 tablespoons butter in the same skillet and add the onions and cook until tender.
- Stir in the flour, mustard, aprika and black pepper and cook, stirring constantly, until bubbly.
- Gradually add the milk and the egg and cook, stirring constantly, until the mixture comes to a boil and thickens.
- Stir in corn and cook until heated through.
- Remove to serving dish .
- Sprinkle with the breadcrumbs and serve.