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

Heat oven to 350 degrees. Saute onion in butter. Blend in flour, seasonings; cook until bubbly. Remove from heat. Add milk. Bring to boil; boil 1 minute while stirring. Remove from heat. Add corn and egg. Pour into 1-quart baking dish. Top with buttered crumbs. Bake 20-30 minutes.