Old-Fashioned Scalloped Corn

MAKES 6 SERVINGS

8 tablespoons unsalted butter (1 stick) 3 tbsp all-purpose flour 2 cups milk or half-and-half Salt and pepper Pinch of cayenne 1 small onion, diced (about 1 cup) 1 small red bell pepper, diced (about 1 cup) Kernels from 6 ears fresh corn (about 3 cups) 1 egg, beaten ½ cup crushed oyster crackers or

soda crackers Time: 1 hour

Heat oven to 375 F and position a rack in the middle. Use 1 tablespoon butter to grease a 9-inch square or round baking dish.

Make the white sauce: Melt 3 tablespoons butter in a saucepan over medium heat. Whisk in flour and cook mixture for about one minute, until sizzling but not browned. Add milk ½ cup at a time, whisking well to keep sauce lumpfree as it thickens. Raise heat and bring sauce to a simmer, then turn heat to low and cook, whisking occasionally, for five minutes. Season with salt and pepper and a pinch of cayenne. Taste and adjust seasoning and set aside.

Put 2 tablespoons butter in a wide skillet over medium-high heat. Add onion and bell pepper and cook, stirring, until softened, about five minutes. Add corn kernels, season with salt and pepper, and cook for two minutes more, until corn is heated through. Turn off heat.

Add white sauce to corn mixture and combine well, using a spatula or wooden spoon. Add beaten egg and stir well. Transfer skillet’s contents to the prepared baking dish and smooth the top.

Sprinkle with cracker crumbs and dot surface with 2 tablespoons butter, cut in small pieces. Bake on middle rack for 30 minutes or until bubbling and nicely browned. Serve piping hot.