Corn Souffle - cooking recipe

Ingredients

2 (11 oz.) cans Shoe Peg corn
1/2 c. (about) milk
1/4 c. flour
1/4 c. melted butter
2 eggs
salt and pepper to taste

Preparation

Drain corn, reserving liquid.
Add enough milk to reserved liquid to measure 1 cup.
Blend flour into melted butter in large saucepan.
Add milk mixture.
Cook until thickened, stirring constantly.
Stir a small amount of hot mixture into eggs; stir eggs into hot mixture.
Add corn, salt and pepper; mix well. Spoon into greased 2-quart baking dish.
Bake at 350\u00b0 for 30 to 40 minutes or until set and golden brown.
Garnish with paprika.