Corn Pudding (aka Corn Puddin’)

A Thanksgiving favorite, and also Ed Willson’s favorite:
2 C corn
1/3 C sugar
1 t salt
2 eggs, beaten
2 C milk
3 T melted butter
1/2 t nutmeg

In a medium bowl, sprinkle corn with salt and sugar. Combine eggs and milk and pour over the top. Stir in the melted butter. Pour this into a buttered casserole and sprinkle with nutmeg. Set the casserole in a pan of hot water and bake for 40 minutes at 350 F.