Alabama corn casserole

Ingredients for 4 servings:

• 600 g corn kernels, from the can
• 250 g bacon, streaky, sliced
• 1 onion(s)
• 3 tbsp butter
• 2 tbsp flour
• 250 ml milk
• some mustard
• Paprika powder, hot
• Sugar
• Salt
• 1 egg yolk
• 3 slices of toast
• 200 g cheese, grated
• Herbs (marjoram or thyme)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Drain the corn kernels. Fry the bacon in a pan and place it in the bacon fat on the bottom of a shallow ovenproof dish. Peel and finely chop the onion. Melt 3 tablespoons of butter in a saucepan and fry the onion until translucent. Sprinkle with the flour and slowly stir in the milk until a thick sauce forms. Season with the mustard, paprika, sugar, and salt and simmer over low heat for 5 minutes. Whisk the egg yolk and stir into the sauce. Remove the pan from the heat. Preheat the oven to 200°C. Toast and dice the bread. Stir the corn kernels and bread into the sauce and pour over the bacon strips. Sprinkle the cheese over the casserole. Bake for 20 minutes. Sprinkle with the herbs. Serve with: tomato salad