How Tee's Legendary Corn Pudding Became a Kentucky Tradition

A classic Southern dish, Tee's Corn Pudding, has remained a favourite for decades. The recipe dates back to the 1950s, created by Ida Maney Webb Thompson, known affectionately as 'Tee'. Her granddaughter, chef Kathy Cary, later refined the dish and made it a staple at family gatherings and her Louisville restaurant, Lilly's Bistro.

The dish first gained wider attention in 1995 when Southern Living magazine published Tee's original recipe. Tee, celebrated for her corn pudding, passed down the recipe to her family, where it became a tradition. Kathy Cary kept the dish alive, serving it at special occasions like her son's rehearsal dinner.

Over time, Cary made her own adjustments. She pureed half the corn with cream to give the pudding a smoother, richer texture. The dish can be made with either white or yellow corn, and a pinch of cayenne adds a subtle kick for those who prefer it.

In Kentucky, corn pudding has become a go-to for events like Derby parties, Thanksgiving meals, and family celebrations. Cary believes its popularity comes from the perfect mix of creamy, sweet, and salty flavours—plus its ease of transport for gatherings.

Tee's Corn Pudding remains a cherished dish in Southern cuisine, especially in Kentucky. The recipe's simplicity and adaptability have kept it on tables for generations. While its reach beyond the region is less documented, it stays a beloved choice for holidays and special occasions.