Scalloped Corn - cooking recipe

Ingredients

1 1/2 c. whole kernel corn (12 oz. can)
thin cream or evaporated milk
1 Tbsp. butter
2 Tbsp. flour
1 tsp. salt
dash of pepper
2 eggs, beaten
1/2 c. buttered crumbs

Preparation

Drain liquid from corn into measuring cup; add enough cream or milk to measure 1 cup.
Heat butter; add flour, salt and pepper. Stir until blended.
Slowly add liquid and stir constantly until thickened.
Remove from heat and add drained corn.
Slowly add beaten eggs, stirring constantly.
Pour into greased 1-quart casserole dish.
Top with buttered crumbs and sprinkle with paprika.
Place in a shallow pan of water.
Bake in a moderate oven (350\u00b0) for 45 to 50 minutes.
Makes 4 to 5 servings.