Skillet Scalloped Corn
1 tablespoon butter
1/2 cup dried bread crumbs
2 tablespoons butter
1/4 cup chopped green onions
2 tablespoons flour
1/4 teaspoon dry mustard
1/4 teaspoon paprika
Dash pepper
3/4 cup milk
1 egg, beaten
12-oz. can corn, drained
Melt 1 tablespoon butter in medium skillet. Stir in bread crumbs and cook over medium heat until browned. Remove crumbs and set aside. Melt 2 tablespoons butter in same skillet. Add onions and cook until tender. Stir in flour, mustard, paprika and pepper. Cook until bubbly, stirring constantly. Gradually add milk and egg. Cook until mixture comes to a boil and thickens, stirring constantly. Stir in corn and cook until heated through. Remove to serving dish. Sprinkle with bread crumbs and serve.