Preheat oven to 350 degrees and spray an 8" square casserole dish with non-stick spray and set aside.

Add the milk, 3 Tbsp butter, salt and sugar into a medium saucepan and set over medium-high heat. Bring the milk to a boil, then whisk in the cornmeal and continue whisking until the mixture becomes thick and bubbly. Reduce heat to low and continue to stir for an additional minute.

Remove the pan from heat and transfer the mixture to a mixing bowl or the bowl of a stand mixer and add the cheese, green onions, jalapeños, butter and paprika. Beat on low speed until the mixture cools enough so that steam no longer rises.

Add each egg 1 at a time, beating until fully incorporated before adding the next.

Pour into the prepared baking dish and dot the top with 1 Tbsp of butter. Bake for 35−40 minutes or until just set in the center. Serve fresh from the oven and enjoy!