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Heat milk with bay leaf, cloves, garlic and parsley sprigs in a saucepan. Strain.
Melt 2 tablespoons butter in a medium size saucepan. Add onion and cook until tender. Stir in flour and meat sauce. Gradually pour hot milk while stirring. Continue stirring until mixture thickens. Remove from fire and add yolks, lightly beaten, and kernels. Set aside and cool.
Whip egg whites until thick and fold into milk mixture.
Transfer to a heatproof serving mold. Melt remaining butter in a small skillet and combine with bread cubes. Sprinkle bread cubes and paprika over soufflé.
Bake in preheated oven 350°F (180°C) for 30 minutes or until set.
Serve immediately.
Prepare a light béchamel sauce to serve with corn soufflé.
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