2 tbsp. reduced-calorie butter
2 tbsp. all-purpose flour
1 c. skim milk
1/2 c. egg substitute
3/4 tsp. salt
1/2 tsp. white pepper
2 (11 oz.) cans no-salt-added whole kernel corn, drained
1 tbsp. chopped pimento
Vegetable cooking spray
1/8 tsp. paprika

Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Remove from heat; stir in next 3 ingredients; add corn and pimento. Spoon mixture into a baking dish coated with cooking spray. Sprinkle with paprika. Place dish in a shallow pan; add water to depth of 1 inch. Bake at 350 degrees for 45 minutes.