Corn Pudding

2 cans yellow cream corn
6 eggs
1 cup milk
1/2  cup flour
3/4 stick of melted butter
2 tablespoons sugar
1/4 teaspoon salt

Use the lowest selection on an electric mixer to beat eggs just until the yolk is broken and combined.  From a sifter, add the half cup of flour slowly while mixing on low speed with eggs. Then slowly add milk and cooled melted butter, sugar and salt to mixing bowl.  Blend in mixer very slowly.  After all of the ingredients are blended, add the 2 cans of cream corn and blend in with a spoon.  Pour into a buttered casserole and bake at 325 degrees for about 45 minutes or until firm. After baking, sprinkle with paprika. (Paprika is optional)  You may have to spoon a slight amount of butter off of the top.  Serves 12.