Creamy Corn Pudding

Creamy Corn Pudding

2 tablespoons butter or margarine
3 eggs – beaten
1 15.25-ounce can whole kernel corn – drained
1 12-ounce can evaporated milk
1/2 cup dry unseasoned breadcrumbs
1 1/2 tablespoons sugar
1 1/4 teaspoons Lawry’s Seasoned Salt

In preheated 350ºF oven, melt butter in 1 1/2 to 2-quart casserole dish; grease dish with melted butter and set aside. In large bowl, combine remaining ingredients. Pour into casserole; place casserole dish in large pan filled with enough boiling water to reach half-way up sides of dish. Bake until pudding is just set, about 60 minutes.