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 m edium
heat until browned. Remove the breadcrumbs and set aside. Melt the remaining 2 tabl espoons
butter in the same skillet and add the onions and cook until tender. Stir in the flour, mu stard,
paprika and black pepper and cook, stirring constantly, until bubbly. Gradually add the milk
and the egg and cook, stirrin g 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.
