|Ready to eat bran flakes||1 1⁄2 Cup (24 tbs)|
|Chopped green pepper||1⁄4 Cup (4 tbs)|
|Finely chopped onion||1⁄4 Cup (4 tbs)|
|Dry mustard||1⁄4 Teaspoon|
|Milk||1 1⁄4 Cup (20 tbs)|
|Diced pimiento||2 Tablespoon|
|Eggs||2 , well beaten|
|Whole kernel corn||2 Can (20 oz), drained|
|Butter/Margarine||1 Tablespoon, melted|
Crush 3/4 cup of the cereal; set aside.
Cook green pepper and onion in 2 tablespoons hot butter in a saucepan about 5 minutes.3.
Blend in a mixture of flour, sugar, salt, pepper, paprika, and dry mustard.
Heat until bubbly.
Stir in the milk and bring to boiling; cook 1 to 2 minutes.
Mix in pimiento.
Stir a small amount of hot sauce into beaten eggs.
Immediately blend into sauce.
Stir in crushed cereal and corn until blended.
Turn into a greased 1/2-quart casserole.
Toss the melted butter lightly with remaining 3/4 cup cereal.
Sprinkle evenly over corn mixture.
Bake at 375°F about 25 minutes.