Baked Spaghetti and Cornlet Recipe ingredients

• 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

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