Corn Pudding

• 1/2 cup butter or margarine
• 1/2 cup all-purpose flour
• 2 cups milk
• 2 teaspoons salt
• 1 teaspoon pepper
• 1/2 teaspoon paprika
• 6 eggs, separated
• 3 cups fresh corn scraped from cob

1. 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. Stir in salt, pepper, and paprika.
2. Gradually stir about one-fourth of white sauce into egg yolks; add yolk mixture to remaining sauce, stirring constantly until thickened.
3. Combine sauce and corn in a medium mixing bowl; stir well. Beat egg whites (at room temperature) until stiff peaks form. Fold into corn mixture.
4. Gently pour mixture into a greased 2-quart casserole. Bake at 350u0b0 for 50 minutes or until center seems set. Serve immediately.

butter, allpurpose, milk, salt, pepper, paprika, eggs, cob

Taken from www.myrecipes.com/recipe/corn-pudding-5 (may not work)