18 double saltine crackers, crushed
1 tsp. dry mustard
1 tsp. salt
3 eggs, separated
1 tbsp. butter, melted
1 c. milk, scalded
1/4 tsp. hot sauce
1 1/2 c. shredded Cheddar cheese
1 (17 oz.) can cream style corn

Combine cracker crumbs, mustard and salt - set aside. Beat egg yolks well, gradually stir in scalded milk and hot sauce. Add crumb mixture, cheese, butter, and corn. Beat egg whites until stiff but not dry. Fold into mixture. Pour into an ungreased 1 1/2 quart casserole dish. Bake at 325 degrees for about 40 minutes - slightly firm to the touch. Sprinkle with paprika.