Title: Popcorn Pudding
Categories: Dessert
Yield: 4 Servings

2	c	Popped corn
3	c	Milk
4	tb	Butter, melted
3		Eggs, beaten
1/2	c	Brown sugar
1	ts	Vanilla
1/2	ts	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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