1/4 c. plus 2 tbsp. butter
1/4 c. plus 2 tbsp. all-purpose flour
1/4 c. plus 2 tbsp. cornmeal
2 tbsp. sugar
1 1/2 c. milk
1 1/2 tsp. salt
2 (17 oz.) cans cream style corn (I use white niblet and put in blender to cream)
1/2 c. chopped green bell pepper
6 eggs, beaten

Melt butter in a heavy saucepan over low heat; add flour, cornmeal and sugar, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly until mixture is thickened and bubbly. Stir in salt, corn and bell pepper.