|2 cups||Popped corn|
|4 tablespoons||Butter, melted|
|½ cup||Brown sugar|
Serves 4 to 6
Grind all but a small handful of the popped corn in a food processor or grinder. Scald the milk, pour it over the corn, stir in the butter, and let the popcorn sit, covered, for 1 hour to absorb the liquid.
Beat eggs with the sugar until light, add vanilla and salt, beat in the corn mixture, and turn into a buttered baking dish. Sprinkle the reserved popcorn on top. Bake at 300 F until custard is set and browned on top, 45 minutes to 1 hour. Sprinkle the reserved whole popcorn on top.
I Hear America Cooking From the collection of Jim Vorheis
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