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
Servings: 4
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.
Servings: 4
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
Servings: 4
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.
Servings: 4
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