Begin by preheating your oven to 350°F (175°C). This important step ensures that your baked corn cooks evenly, helping you achieve that lovely golden crust.

In a medium saucepan over medium-low heat, add the unsalted butter. Watch it carefully as it melts, swirling the pan occasionally. You want the butter just melted, not browned. Once melted, take it off the heat and let it cool slightly while you gather the rest of your ingredients.

In a large mixing bowl, whisk together the cooled melted butter and the flour. The flour should blend in smoothly. Next, incorporate the sugar, beaten eggs, and whole milk into this mixture. Whisk until it’s all combined and you see no lumps—silky smooth is the goal!

Now, stir in the creamed corn along with the drained whole kernel corn. Season this mixture with salt, pepper, and the smoked paprika to add a subtle kick to the flavor. If you’re using fresh parsley, this is the time to fold it in as well. The colors should start to look beautiful, and the textures inviting.

Pour the corn mixture into an 8x8-inch baking dish. Spread it out evenly. Place it in the middle of your preheated oven and bake uncovered for about 1 hour and 15 minutes. Keep an eye on it as it nears the end; if you prefer a more caramelized top, consider moving the dish to the top rack for the last few minutes of baking. Once it's beautifully browned and set in the center, remove it from the oven and let it stand for about 5 minutes before serving.