Popcorn Pudding

This was a popular pudding in the late nineteenth century.

Ingredients

• 2 cups popped corn
• 3 cups milk
• 4 tablespoons butter, melted
• 3 eggs, beaten
• 1/2 cup brown sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt

Instructions

1. Grind all but a small handful of the popped corn in a food processor or grinder.
2. 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.
3. Beat eggs with the sugar until light, add vanilla extract and salt, beat in the corn mixture, and turn into a buttered baking dish.
4. Sprinkle the reserved popcorn on top.
5. Bake at 300 degrees F until custard is set and browned on top, 45 minutes to 1 hour.

Notes

Good served with maple syrup.