Preparation:
Cut off tips of corn kernels into a large bowl; scrape milk and remaining pulp from cob with a paring knife, and set aside. Melt butter in a large skillet over medium heat. Add corn and water, and cook, stirring frequently, 10 to 15 minutes. Set aside. Combine flour and next 3 ingredients in a large bowl; gradually stir in corn mixture. Bring milk to a boil in a small saucepan; remove from heat, and gradually stir into corn mixture. Spoon the mixture into a lightly greased shallow 2-quart baking dish. Place baking dish into a 13- x 9- x 2-inch baking pan; add hot water to larger pan to depth of 1 inch. Bake at 325 degrees for 55 minutes or until a knife inserted in center comes out clean. Sprinkle with paprika. |
