2 slices bacon
1/2 c. green onions
1 tbsp. flour
1/2 tsp. salt
1/4 tsp. mustard
1/4 tsp. paprika
1/4 tsp. pepper
1 egg
1 c. milk
1 (16 oz.) pkg. shoepeg white corn, thawed & drained

Cook bacon in skillet until crisp. Remove bacon and cool on paper towels. Add green onions to bacon drippings. Cook until tender. Stir in flour and other seasonings. Blend well, stirring constantly.

Beat egg in bowl and add milk. Gradually add this to flour mixture. Cook until cream sauce thickens. Stir in corn. Heat through. When ready to serve sprinkle crumbled bacon on top. Serves 6.