How to Make Corn Pudding

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Chef Remy cooks a side dish that is easy and enjoyed by all members of the family. Somehow corn seems to be a good accompaniment for almost anything. INGREDIENTS: 2 Tbs butter -- ¼ cup chopped onion -- ¼ cup chopped green bell pepper -- 2 Tbs all-purpose flour -- ½ tsp salt -- ½ tsp paprika -- ¼ tsp ground mustard - dash pepper -- ¾ cup milk -- 1 can 15.25 oz whole kernel corn, drained -- 1 large egg, slightly beaten -- 1 cup cornflakes -- 1 Tbs butter METHOD: Melt butter in 10" skillet over medium heat. Cook onion and bell pepper in butter for 2 to 4 minutes until crisply tender. Stir in the paprika, salt, pepper, paprika, mustard, and flour and cook, stirring constantly, until smooth and bubbly. Stir in the milk, stirring, heat until boiling. Continue to boil and stir for one minute then remove from heat. Stir in the corn and the egg. Pour into an ungreased 1-quart casserole. Mix butter and cornflakes then spread as a topping on the corn casserole. Bake in a 350 degree oven for 30 minutes or until center is set. Serve hot.

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