Ask Southerners about corn pudding, and you’ll likely get a fast, three-word response: Tee’s Corn Pudding.
In 1995, Southern Living shared this recipe, which originated in the 1950s Louisville kitchen of Ida Maney Webb Thompson who was nicknamed “Tee” by the first of her 13 grandchildren. Tee’s Corn Pudding became a beloved reader favorite.
Tee’s granddaughter, acclaimed Louisville chef Kathy Cary grew up on this corn pudding at Sunday dinner at Tee’s house. As a result, for decades the seven-time James Beard Award nominee served her grandmother’s corn pudding to her guests at her Louisville restaurant, Lilly’s Bistro, as well as family dinner parties and catered events.
Kentucky’s Love For Corn
Corn and Kentucky are connected in a visceral way, and you don’t have to drive the backroads between Louisville or Lexington or even sip the state’s bourbon to make that assumption. Just show up at a Derby party, Louisville rehearsal dinner, or Bluegrass Thanksgiving. It’s going to be there…