Author :: Mrs Liz
Category :: Salads / Veggies / Fruits
Ingredients ::
- 4 Tablespoons butter
- 1/2 cup chopped onion
- 1/2 cup chopped green pepper
- 4 Tablespoons flour
- 2 teaspoons salt
- 1 teaspoon paprika
- 1/2 teapoon dry mustard
- dash of black pepper
- 1-1/2 cups milk
- 4 cups fresh corn-off-the-cob (NOT COOKED)
- 2 eggs, slightly beaten
- Buttered Bread Crumbs:
- 1/2 cup butter
- 1 cup bread crumbs
From: Mary Ann McKinnon, of West Bend, WI
Makes: 6 servings
Saute onion and green pepper in butter until golden; in a frying pan. Blend in slowly the flour, salt, paprika, mustard, pepper; cook until bubbly.
Remove pan from the heat and gradually add the milk. Return to heat to bring to a boil, boil for 1 minute stirring constantly.
Remove from heat and add the fresh corn and eggs. Pour mixture into a 2 quart baking dish.
Melt the butter for the crumbs in a small skillet over a low heat. Add the bread crumbs and heat until golden brown. Sprinkle the bread crumbs over the top of the baking dish.
Bake in a 350 degree oven for 30 to 35 minutes.
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