Popcorn pudding

Yield: 4 Servings

Measure Ingredient
2 cups Popped corn
3 cups Milk
4 tablespoons Butter, melted
3 Eggs, beaten
½ cup Brown sugar
1 teaspoon Vanilla
½ teaspoon Salt

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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