| Corn Pudding
1 small green pepper, diced fine
1 small sweet red pepper, diced fine
1/2 medium onion, chopped fine
2 tablespoons of butter
2 tablespoons of flour
1 teaspoon of salt
1/4 teaspoon of paprika
1/2 teaspoon of mustard
a dash of cayenne
1 cup of milk
one 12 ounce can of whole kernel corn
1 egg, beaten
1 cup of dry bread crumbs
1/4 cup of butter |
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Cook the peppers and onion in butter until soft, but not brown. Add flour and seasonings and blend well. Add milk and cook, stirring constantly until thickened. Add corn and egg and mix well. Cook bread crumbs in the 1/4 cup of butter until golden. Add half to the original mixture, stirring well. Turn into a 1 1 1/2 quart casserole, top with remaining crumbs. Bake in 375ºF. oven for 25 - 30 minutes. Serves 4 - 6 |
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