Devilish Corn

• 14 cup butter
• 2 tablespoons flour
• 1 teaspoon dry mustard
• 1 tablespoon lemon juice
• salt and pepper
• 12 cup half-and-half cream
• 4 slices bacon, cooked and crumbled (or to taste)
• 2 hard-boiled eggs, coarsley chopped
• 1 (14 ounce) can canned corn niblets, drained
• 1 (14 ounce) can creamed corn
• 13-12 cup grated parmesan cheese
• 1 cup cracker crumb, coarsley chopped
• 2 tablespoons butter, melted

1. Set oven to 350 degrees.
2. Grease a 1-1/2-quart baking dish, or a dish large enough to hold the mixture.
3. In a large saucpan, melt butter.
4. Add in flour, mustard powder, lemon juice, salt and pepper; mix/whisk well to combine.
5. Add in half and half cream; stir/whisk until thick and bubbly.
6. Remove the pan from the heat and add in bacon, chopped eggs, corn niblets and creamed corn; mix well to combine.
7. Transfer to a casserole dish.
8. Sprinkle with grated Parmesan cheese.
9. Combine the cracker crumbs with melted butter.
10. Sprinkle on top of the cheese.
11. Bake for 40-45 minutes, or until bubbly and hot.
12. Garnish with sliced hard-boiled eggs if desired.

butter, flour, mustard, lemon juice, salt, cream, bacon, eggs, corn niblets, corn, parmesan cheese, cracker crumb, butter

Taken from www.food.com/recipe/devilish-corn-128903 (may not work)