Southern Living’s Most Popular Thanksgiving Recipe Was Submitted by a Kentucky Woman

Thanksgiving Is Not About the Turkey

Say "Thanksgiving" and everyone goes straight to turkey. But I am here to tell you Thanksgiving is not about the turkey. The most beloved part of the whole day is the sides! People love their dressing or stuffing and their mashed potatoes and their green beans. Those are staples. And for good reason. They have been around since God was a boy.

Southern Living’s Surprise Hit

Southern Living Magazine said they published their most popular Thanksgiving recipe only 15 years ago. In that short time, it is hard to find a gobbler gathering without this dish.

Enter corn pudding.

The Story Behind Tee’s Corn Pudding

According to a video they published, Tee's Corn Pudding first appeared in the December 2010 issue thanks to Tee’s granddaughter, acclaimed Louisville chef Kathy Cary. But another Southern Living article said the recipe was shared in 1995. I could not tell you which one is correct.

The article said Cary, a seven-time James Beard Award nominee, served her grandmother’s corn pudding to guests at her Louisville restaurant, Lilly’s Bistro, as well as family dinner parties and catered events.

Where the Recipe Began

The recipe originated in the 1950s from Ida Maney Webb Thompson, who was nicknamed "Tee." And even though Tee was not much of a cook, she credited the recipe to two cooks in her kitchen, Lyda and Courtney, who could make wonderful food.

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A Little Family History

The article also shared that Tee was a Louisville girl who was born in 1901. Her grandfather was Colonel Frank Barton Thompson. His father founded Glenmore Distilleries in 1901. Tee passed away in 1993 at 92 years old.

The Recipe

They published the recipe on their Facebook post along with the video. But the article added a trick from Kathy. She said if you puree half of the corn with some of the cream in a blender to make the pudding smoother and to bind it. She also suggests jazzing it up with some spicy seasonings.

Ingredients:
-1/4 cup granulated sugar
-3 Tbsp. all-purpose flour
-2 tsp. baking powder
-1 1/2 tsp. salt
-6 large eggs
-2 cups whipping cream
-1/2 cup unsalted butter, melted
-6 cups fresh corn kernels (about 12 ears)
-2 Tbsp. chopped chives

Directions:
-Combine first 4 ingredients.
-Whisk together eggs, whipping cream, and butter in a large bowl. Gradually add sugar mixture, whisking until smooth. Stir in corn.
-Pour mixture into a lightly greased 13- x 9-inch baking dish.
-Bake at 350°F for 40 to 45 minutes or until set. Let stand 5 minutes. Garnish with chives, if desired.

To read more about Kathy Cary and her grandmother Tee, head over to Southern Living. I love seeing their photos and the full story behind Corn Pudding.

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