3 tbsp. flour
1 tsp. salt
1/4 tsp. paprika
1/4 tsp. dry mustard
Pinch of cayenne pepper
3 tbsp. butter
1 sm. green pepper, chopped fine
1/2 onion, chopped fine
1 c. (1/4 L) milk
2 c. (1/2 L) fresh or canned, drained corn kernals
1 egg yolk, slightly beaten
2/3 c. (1 1/2 dL) buttered bread crumbs

Preheat the oven to 400 degrees F. (205 degrees C.). Generously butter 1 1/2 quart baking dish. Mix the flour, salt, paprika, mustard, and cayenne pepper together; set aside. Melt the butter in a skillet, add the green pepper and onion, and cook until soft. Stir in the flour mixture and cook, stirring and smoothing, for 2 or 3 minutes. Add the milk, stirring constantly, and bring it to the boiling point. Stir in the corn and egg yolk. Spoon into the baking dish and sprinkle with the crumbs. Bake for 25 minutes until the crumbs are brown. Serves 6.