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 baking dish. 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.