6 ears of corn
3 tablespoons butter or margarine
1 small onion, finely chopped
1 bell pepper, cored, seeded, and finely chopped
3 tablespoons all-purpose flour
2 cups milk
1 cup shredded cheddar cheese
2 eggs, well beaten
1 teaspoon sugar
salt and pepper to taste
1/2 cup bread crumbs
Preheat oven to 350 degrees. Grease a 2-quart casserole dish. Remove husk and silk from corn, and cut kernels from cob.
In
a large frying pan over medium heat, melt butter or margarine. Add
onion and bell pepper and sauté until tender; stir in flour and then add
milk. Cook, stirring constantly, until mixture has thickened and is
smooth. Remove from heat; add corn, cheddar cheese, eggs, sugar, salt,
and pepper.
Pour
into prepared casserole dish and top with bread crumbs. Set into a
shallow pan of hot water and bake 45 minutes. Remove from oven and serve
immediately.
Makes 6 servings.
