2 slices bacon
1/2 cup sliced green onions
1 tbs flour
1/2 tsp salt
1/4 tsp dry mustard
1/4 tsp paprika
1/8 tsp ground black pepper
1 egg
1 cup milk
16 oz frozen white (shoe peg) corn, thawed and drained
Procedures
Cook bacon 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.
