sliced green onions
ground black pepper
frozen white (shoe peg) corn, thawed and drained
in large skillet over medium heat until crisp. Remove bacon;
drain on paper towel. Crumble bacon; set aside. Cook green
onions in bacon drippings until tender. Stir in flour, salt,
dry mustard, paprika, and black pepper; blend well. Cook until
mixture is smooth and bubbly, stirring constantly. Beat egg in
small bowl; stir in milk. Gradually add to flour mixture; cook
until mixture thickens, stirring constantly. Stir in corn.
Cook until thoroughly heated. Sprinkle with bacon.
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