|Green pepper||1 Small, chopped|
|Onion||1 Small, minced|
|Butter/Margarine||3 Tablespoon, melted|
|All purpose flour||2 Tablespoon|
|Dry mustard||1⁄4 Teaspoon|
|Cayenne pepper||1 Dash|
|Milk||1⁄2 Cup (8 tbs)|
|Canned cream style corn||16 Ounce (1 Can)|
|Dry coarse bread crumbs||1⁄2 Cup (8 tbs)|
|Buttered soft bread crumbs||2⁄3 Cup (10.67 tbs)|
Cook pepper and onion in 2 tablespoons butter or margarine until tender.
Blend in flour and seasonings.
Stir in milk and corn and cook, stirring until thickened.
Remove from heat and stir in egg yolk.
Brown dry crumbs in remaining 1 tablespoon butter or margarine.
Stir into corn mixture.
Put into 1 quart baking dish; top with buttered crumbs.
Bake at 400° for 10 to 15 minutes.