Popcorn pudding
4 Servings
Ingredients
| Quantity | 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 |
Directions
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