This was a popular pudding in the late nineteenth century.
- 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
- 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 extract and salt, beat in the corn mixture, and turn into a buttered
- Sprinkle the reserved popcorn on top.
- Bake at 300 degrees F until custard is set and browned on top, 45 minutes to 1 hour.
Good served with maple syrup.