Scalloped Corn

Scalloped Corn

Book: Betty Crocker's Cookbook, 9th Edition

Chapter: Vegetables & Fruit
Makes 8 servings
Prep: 10 min; Cook: 8 min; Bake: 35 min

2 tablespoons butter or stick margarine

1 medium onion, finely chopped (1/4 cup)
1/4 cup finely chopped green bell peppers
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon ground mustard
Dash of pepper
3/4 cup milk
1 (15 1/4-ounce) can whole kernel corn, drained
1 egg, slightly beaten
1 cup cornflakes cereal
1 tablespoon butter or stick margarine, melted

1. Heat oven to 350°.

2. Melt 2 tablespoons butter in 10-inch skillet over medium heat. Cook onion and bell pepper in butter, stirring occasionally, until crisp-tender. Stir in flour, salt, paprika, mustard and pepper. Cook, stirring constantly,

until smooth and bubbly; remove from heat

3. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1

minute; remove from heat. Stir in corn and egg. Pour into ungreased 1-quart casserole.

4. Mix cornflakes and 1 tablespoon butter; sprinkle over corn mixture. Bake uncovered 30 to 35 minutes or until center is set.