1 #2 can cream style corn
1 c. corn liquid
3 eggs, beaten
1/2 tsp. paprika
1 c. kernel corn
Salt & pepper to taste
5 tbsp. butter
2 tbsp. flour
1 c. milk

Drain the corn and reserve 1 cup of the liquid. Melt 4 tablespoons butter in the top of a double boiler over boiling water. Stir in flour, blend well. Gradually add the corn liquid, milk and cook, stirring constantly until mixture thickens. Add to drained corn and then stir in the eggs. Add paprika and more salt if needed.

Turn into a 1 1/2 quart casserole and bake in a moderate oven, 350 degrees for about 1 1/2 hours or until pudding is firm. Heat the kernel corn with remaining 1 tablespoon butter, salt and pepper to taste and place around the edge of the casserole for garnish. Serve immediately.