Corn Pudding - cooking recipe

Ingredients

2 (No. 2) cans white cream style corn
1/2 cup Jiffy cornbread mix
1 small jar pimento
1/2 cup oil
4 eggs
2 cups grated cheese

Preparation

Wash 6 medium size potatoes, leaving peeling on (slice in half).
Melt 1/2 stick to 1 stick of butter in 9x13 baking dish. Sprinkle with Lawry's Seasoned Salt until bottom of pan is completely covered.
Place potatoes meat side down into butter and seasoned salt mixture.
Bake at 375 degrees until potatoes are tender and golden brown.
Enjoy.