Scalloped Corn

• 2 Tablespoons butter
• 1 medium onion, finely chopped (1/4 cup)
• 1/4 cup finely chopped green bell pepper
• 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 can (15 1/4 ounces) whole kernel corn, drained
• 1 egg, slightly beaten
• 1 cup cornflakes cereal
• 1 Tablespoon butter, melted

Heat oven to 350 degrees.

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.

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.

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