Boil the eggs for 5 minutes.
Drain the corn, measure the liquid and add sufficient milk to make 1.1/2 cups.
Make a sauce with the butter, flour, milk and corn liquor.
Add seasoning, most of the cheese, and corn.
Put half this sauce into a buttered baking dish.
Shell the eggs and arrange on top.
Cover with the remaining sauce.
Mix the remaining cheese with breadcrumbs, sprinkle on top and dot with butter.
Brown under a hot broiler.