Baked Spaghetti And Cornlet Recipe

Ingredients for Baked Spaghetti And Cornlet

• ¾ cup raw spaghetti
• 1 cup corn pulp
• 2 tablespoons chopped sweet bell pepper
• 1 tablespoon chopped onion
• 1-½ tablespoons vegetable butter
• 1-½ tablespoons flour
• ¾ cup milk
• Salt to taste

Instructions

1. Break the spaghetti into inch lengths, cook in boiling salted water until well done and drain.
2. Grind the corn through a food mill.
3. Put the onion, the diced pepper and the butter into a small saucepan and let simmer for a few minutes.
4. Add the flour and stir.
5. Add a little of the milk, and make smooth.
6. Add the remainder of the milk, bring to a boil and salt to taste.
7. Put a layer of the spaghetti into an oiled baking pan, then a layer of the ground corn.
8. Pour half of the cream sauce over it and work it in with a fork.
9. Put in another layer of spaghetti and corn, as before, and the rest of the cream sauce on top.
10. Rub a slice of bread through a colander or strainer over the mixture and press down with the back of a spoon to moisten.
11. Put small bits of vegetable butter over the top and bake to a nice brown.