1/2 c. shredded Cheddar cheese
4 ears fresh corn or 10 oz. frozen whole kernel or 1 lb. canned corn
1/4 c. chopped green pepper
1/4 c. chopped onion
2 tbsp. butter
2 tbsp. flour
1 tsp. salt
1/2 tsp. paprika
1/4 tsp. dry mustard
Dash pepper
3/4 c. milk
1 egg, slightly beaten
1/2 c. cracker crumbs
2 tbsp. melted butter

Cook onion and green pepper in 2 tablespoons butter until tender. Stir in flour and seasonings. Cook until bubbly. Stir in milk and cheese. Boil 1 minute. Stir in corn and egg. Pour into ungreased casserole dish.

Combine 2 tablespoons melted butter and cracker crumbs; sprinkle over mixture. Bake uncovered 30 minutes.