Scalloped Corn - cooking recipe

Ingredients

2 tablespoons butter or 2 tablespoons margarine
1/4 cup onion, finely chopped
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon ground mustard
1 dash pepper
3/4 cup milk
1 (15 1/4 ounce) can whole kernel corn, drained
1 egg, slightly beaten
1 cup corn flakes cereal
1 tablespoon butter or 1 tablespoon margarine, melted

Preparation

Heat oven to 3503F.
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.