Ingredients Jump to Instructions ↓

  1. 4 ea Corn*

  2. 1 tb Margarine or butter,

  3. 1/3c Cracker crumbs

  4. 1 Egg, slightly beaten

  5. 3/4c Milk Dash of pepper

  6. 1/4ts Dry mustard

  7. 1/2ts Paprika

  8. 1/2ts Salt

  9. 2 tb All-purpose flour

  10. 1/2sm Green bell pepper, chopped (about 1/4 cup)

  11. 1 sm Onion, chopped

  12. 2 tb Margarine or butter Melted

Instructions Jump to Ingredients ↑

  1. + Directions : *substitute: 1 pk (10 ounces) frozen whole Kernel corn, cooked and drained 1 can (16 ounces) whole kernel corn Drained. Prepare and cook corn as directed. Cut enough kernels from ears to measure 2 cups. Heat oven to 350 degrees. Heat 2 tablespoons margarine in 1-quart saucepan over medium heat. Cook onion and bell pepper in margarine about 2 minutes, stirring occasionally, until onion is softened; remove from heat. Stir in flour, salt, paprika, mustard and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat. Gradually stir in milk. 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. Sprinkle over corn mixture. Bake uncovered 30 to 35 minutes or until bubbly.



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