• 4 T. margerine
• 2 T. flour
• 1 tsp. salt
• 1/4 tsp. mustard
• 1/4 tsp.paprika
• pinch of cayenne pepper
• 1/2 cup milk
• 1 (16 oz.) can corn
• 1 egg yolk
• 1 or 2 slices of bread - cut in cubes.
• cracker crumbs

Preparation -
In a saucepan, melt 2 tablespoons of the margerine. Add 2 tablespoons flour, then the seasonings. Add 1/2 cup milk. Cook over medium heat, stirring constantly until the mixture thickens. (It should thicken like gravy as you cook it.) Drain liquid from the can of corn. Add the drained corn and a slightly beaten egg yolk to the mixture and stir. Remove from heat and set aside.

Melt 1 tablespoon margarine in a skillet. Add bread. Saute the bread in margerine until lightly browned. Stir into the corn mixture. Pour the combined ingredients into a buttered casserole dish. Cover with a thin layer of cracker crumbs. Dot with the remaining tablespoon of margerine. Bake at 350º for one hour.