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How do I make corn souffle?

Corn Souffle

2 (15 ounce) cans whole kernel corn, drained
1/2 cup butter
1/4 cup sugar
1 Tbsp flour
1/2 cup evaporated milk
2 eggs, well beaten
1-1/2 tsp baking powder
1 Tbsp butter, melted

Preheat oven to 350 degrees F.

Heat butter and sugar; stir in flour until blended.
Gradually stir in milk; add eggs and baking powder.
Mix well. Fold in drained corn and pour into a 1-1/2
or 2 quart casserole dish. Bake at 350 for 40 minutes, or until knife inserted in center comes out clean.
Brush with melted butter and serve.

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