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Chili Scalloped Corn
4 Servings

4 ears of corn, or 10 ounces frozen or 16 oz canned, drained
2 tablespoons butter
1/4 cup chopped onions
1/4 cup chopped green bell peppers
2 tablespoons flour
1/4 teaspoon salt
1/2 teaspoon chili powder
1/2 teaspoon cumin
1 dash pepper
3/4 cups milk
1 large eggs, slightly beaten
4 ounces chopped green chilies
1/3 cup fine dry bread crumbs, or cracker crumbs
1 tablespoons butter, melted

Prepare and cook corn. Heat oven to 350. Melt butter in a saucepan
over medium heat. Cook onion and bell pepper about 2 minutes,
stirring occasionally, until onion is tender; remove from heat.
Stir in flour, salt, chili powder, cumin and pepper. Gradually stir
in milk. Heat to boiling, stirring constantly. Boil and stir 1
minute. Stir in corn, eggs and chilies. Pour into ungreased 1 quart
casserole. Mix crumbs and butter. Sprinkle over corn mixture. Bake
uncovered 30 to 35 minutes or until bubbly.

Note: If you want the recipe without the Chili flavor omit the
chili powder, cumin and green chilies and replace them with 1/2
teaspoon paprika and 1/4 teaspoon ground dry mustard.


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