1 cup milk
1 bay leaf
2 whole cloves
1 garlic clove
4 Italian parsley sprigs, stems removed, minced
4 tablespoons butter
1 tablespoon chopped onion
1 tablespoon flour
1/2 teaspoon salt
1/2 teaspoon Tabasco
2 cups cooked whole kernel corn, drained
3 eggs, separated

Scald milk with bay leaf, cloves, garlic and parsley. Strain.

Melt butter and sauté until golden. Blend in flour, salt, Tabasco. Add seasoned milk; cook, stirring constantly, until thickened. Remove from heat; stir in corn and egg yolks. Fold in stiffly beaten egg whites and pour into shallow 1¼-quart baking dish. Sprinkle with paprika.

Bake in 350°F oven for about 25 minutes.

Makes 4-6 servings.