Scalloped Corn

• 1/2 c. chopped green pepper
• 1/4 c. chopped onion
• 2 tsp. canola oil
• 1 Tbsp. all-purpose flour
• 1 tsp. salt
• 1/2 tsp. paprika
• 1/4 tsp. ground mustard
• 1 c. evaporated milk
• 1 (16 oz.) pkg. frozen corn
• 1 egg
• 1/3 c. crushed cornflakes
• 2 Tbsp. butter or margarine
• dash of pepper
• 1 pkg. sugar substitute (optional)

1. In a nonstick skillet, saute pepper and onion in oil until tender.
2. In a bowl, combine flour, salt, sugar, mustard, paprika and pepper.
3. Stir in the milk until smooth and add to skillet. Bring to a boil; cook and stir about 2 minutes until thick.
4. Stir in thawed corn and slightly beaten egg.
5. Pour into a quart baking pan coated with nonstick cooking spray.
6. Toss cornflakes and butter together and sprinkle over top.
7. Bake in 350u0b0 oven for 30 to 35 minutes until center is partially set.

green pepper, onion, canola oil, flour, salt, paprika, ground mustard, milk, frozen corn, egg, cornflakes, butter, pepper, sugar substitute

Taken from www.cookbooks.com/Recipe-Details.aspx?id=24883 (may not work)