1/4 c. chopped onion
2 tbsp. butter
2 tbsp. flour
1 tsp. salt
1/2 tsp. paprika
1/4 tsp. dry mustard
3/4 c. milk
1 egg, slightly beaten
1 can cream style corn
Dash of salt and pepper

Saute onion in butter until golden brown. Blend in flour, seasonings. Cook until bubbly. Remove from heat. Gradually add milk. Bring to boil, boil 1 minute, stirring constantly. Remove from heat. Add corn and egg. Pour in baking dish. Top with buttered crumbs. Bake 20 to 30 minutes on 350 degrees. Serves 4 to 6.