Preheat oven to 400 degrees Fahrenheit (204 C) and place the oven rack in the middle position.
Give a light spray to an 8 or 9-inch baking dish that can hold about 2 quarts.
In a small bowl, mix together ¼ cup of milk and 2 tablespoons of flour until the mixture is smooth without any lumps. I used a whisk for this. Keep this mixture aside for a moment.
Melt butter in a medium to large saucepot over medium heat.
Add heavy cream, another ¼ cup of milk, sugar, and a pinch of salt. Let this mixture simmer gently.
Slowly incorporate the milk and flour mixture you made earlier into the pot while constantly whisking (whisk for about 1 minute). Keep this up for about a minute until it's all nicely combined.
Take the pot off the heat and toss in the corn kernels, cheese, and jalapenos. Give everything a good stir to mix it all up, and then set it aside.
Separately, beat the eggs with an electric mixer for about 2 minutes until they're nice and frothy.
Gently pour the beaten eggs into the pot with the corn and cheese mixture while stirring continuously. This helps prevent the eggs from turning into unwanted curdles.
Once everything is mixed up nicely, pour this filling into the prepped baking dish. Here you could add some chopped scallions and a sprinkle of paprika if you wish.
Pop the dish into the preheated oven and let it bake for 30 minutes, or until the top becomes all puffed up and turns a beautiful golden brown.
When it's done, take it out of the oven and let it set in the baking dish for about 15 minutes before serving.
Sprinkle with more parsley and crumbled bacon on top before serving.
