Popcorn Puddingdesserts 2 cup popped corn 3 cup milk 4 tablespoon butter, melted 3 eggs, beaten 1/2 cup brown sugar 1 teaspoon vanilla 1/2 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 |
