Corn

• 1 can corn, drained
• 1 can creamed corn
• 1 medium onion, chopped fine
• 4 Tbsp. butter
• 2 Tbsp. flour
• 1 tsp. salt
• 1/2 tsp. paprika
• 1/4 tsp. pepper
• 3/4 c. milk
• 1 egg, beaten
• 1/4 tsp. dry mustard
• 1/2 tsp. garlic powder

1. In large saucepan, cook onion and butter until clear.
2. Remove from heat, stir in flour, salt, paprika, mustard and pepper.
3. Over low heat, stir constantly, until roux is bubbly.
4. Remove from heat. Stir in milk gradually.
5. Heat to boiling.
6. Boil and stir for 1 minute.
7. Stir in egg and then corn.
8. Bring to boil and remove from heat.
9. Pour into ungreased 2-quart casserole dish.
10. Sprinkle cracker crumbs over top.
11. Bake, uncovered, at 350u0b0 for 45 to 50 minutes.
12. Enjoy.

corn, corn, onion, butter, flour, salt, paprika, pepper, milk, egg, dry mustard, garlic powder

Taken from www.cookbooks.com/Recipe-Details.aspx?id=851837 (may not work)