Scalloped Corn

4 to 6 servings

1 tablespoon light olive oil
1 large onion, chopped
1 large green bell pepper, finely diced
2 medium firm ripe tomatoes, chopped
1 1/2 tablespoons unbleached white flour
1/4 teaspoon paprika
A few grains cayenne pepper
1 cup low-fat soymilk
3 cups cooked fresh corn kernels (from 3 to 4 ears), or thawed frozen
kernels
Salt and freshly ground black pepper
1 tablespoon nonhydrogenated margarine, melted
1 cup soft whole grain bread crumbs

Preheat the oven to 350 degrees.
Heat the oil in a large skillet. Add the onion and sautee over medium-low
heat until it is golden. Add the bell pepper and tomatoes and continue to
sautee just until they soften. Sprinkle in the flour, paprika, and cayenne,
stirring them in until well blended. Pour the milk in slowly, stirring
continuously. Bring to a simmer, then stir in the corn and simmer for
another minute or so. Season to taste with salt and pepper. Pour the mixture
into an oiled shallow oblong baking pan. Quickly toss the melted
margarine with the bread crumbs until evenly coated and distribute the
crumbs over the corn mixture. Bake for 25 minutes, or until the crumbs
begin to turn crusty.
Serve at once.

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