Amish Corn Pudding - cooking recipe

Ingredients

3 large eggs
2 tablespoons all-purpose flour
2 tablespoons sugar
1/2 teaspoon black pepper
1/3 cup low-fat milk (1% milkfat)
16 1/2 ounces cream-style corn (no-salt-added)
1 cup corn kernel
1 tablespoon unsalted butter
1/4 teaspoon paprika
2 tablespoons parsley, minced

Preparation

Preheat oven to 350.
Butter a 1 1/2 quart souffle or round baking dish and place in the oven (If doubling the recipe, use a 2 1/2 quart dish).
Meanwhile, in a large bowl, with an electric mixer on high, beat the eggs, flour, sugar, and pepper until smooth.
Stir in the milk, creamed corn, and corn kernels and pour into the hot dish.
Dot with the butter and sprinkle with the paprika.
Bake, uncovered, for 40 minutes or until set.
Let stand for 10 minutes, then sprinkle with the chopped parsley.