A delightful and creamy corn casserole with a crunchy cracker topping, perfect for family dinners or gatherings.
Preheat your oven to 350°F (175°C).
Always preheat the oven to ensure even cooking.
Melt 2 tablespoons of butter in a saucepan over medium heat.
Use unsalted butter to control the saltiness of the dish.
Add the chopped onion and diced green bell pepper to the saucepan and sauté until tender, about 3 minutes.
Stir occasionally to prevent sticking.
Stir in the flour, salt, paprika, mustard, and pepper until well combined.
Cook the mixture briefly to remove the raw flour taste.
Gradually add the milk, stirring constantly, and cook until the mixture thickens and bubbles.
Keep stirring to avoid lumps.
Remove from heat and stir in the corn and beaten egg.
Ensure the mixture is not too hot to prevent the egg from scrambling.
Pour the mixture into an ungreased casserole dish.
Spread evenly for uniform baking.
Mix the cracker crumbs with 1 tablespoon of melted butter and sprinkle over the top.
Press the topping gently to adhere to the surface.
Bake uncovered for 30-35 minutes or until bubbly and golden on top.
Check at 30 minutes to prevent over-browning.
Let cool slightly before serving. Enjoy your creamy corn bake!
Garnish with fresh parsley for a pop of color.
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