Scalloped Corn

Step 1

Preheat the oven to 350 degrees F.

Step 2

Heat the oil in a large skillet. Add the onion and sauté over medium-low heat until golden. Add the bell pepper and tomatoes and continue to sauté just until they soften.

Step 3

Sprinkle in the flour, paprika, and cayenne, stirring them in until well blended. Pour the nondairy 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.

Step 4

Pour the mixture into a lightly oiled shallow oblong baking pan. Quickly toss the oil with the bread crumbs until evenly coated and distribute the crumbs over the corn mixture.

Step 5

Bake for 25 to 30 minutes, or until the crumbs begin to turn crusty. Serve at once.