1/4 Cup Chopped Onion
2 Tbsp. Butter
2 Tbsp. Flour
1 Tsp. Salt
1/2 Tsp. Paprika
1/4 Tsp. Dry Mustard
Dash of Pepper
3/4 Cup Milk
1 Can Whole Kernel corn, drained (about 2 cups)
1 Egg, Slightly Beaten
Heat oven to 350°. Sauté onion in butter until golden. Blend in flour, seasonnings; cook until bubbly. Remove from heat. Gradually add milk. Bring to boil; boil 1 minute, stirring constantly. Remove from heat. Add corn and egg. Pour into 1 quart baking dish. Top with buttered bread crumbs. Bake 20-30 minutes. Serves 4.