Mother Lorene Gatton's Corn Pudding

My friend Robert (don't call him Bob) is from Kentucky and promotes the food of his youth at every possible occasion. Pulled pork, chicken with dumplings and other Southern dishes are frequently found on his and Nancy's table. The food is not only good but it usually comes with a history lesson, since with Robert, " old times there are not forgotten".

Robert has passed on a Gatton Family Farm corn pudding recipe that will be a perfect addition to your Thanksgiving dinner. Robert says: "This recipe is from the farm family that has been curing Kentucky country ham since 1840. The Gatton family considers this a family art. The farm is located in Bremen, Kentucky. Charles Gatton began curing country hams in 1840 and the Gattons do it the same way today."
The Gatton's know something about corn pudding also.

Mother Lorene Gatton’s Corn Pudding



Ingredients:
4 Cups corn

6 eggs

2/3 Cup sugar

1 1/2 tsp salt

1 Tbsp cornstarch

3 (1/2 pints) whipping cream

1 stick butter (melted)
 1/2 tsp white pepper



Preparation:
Step 1.Beat eggs in blender.
Step 2 
Add salt, sugar and cornstarch and beat again.

Step 3. Place corn in a medium bowl
Step 4.Pour beaten mixture over corn.

Step 5.Add melted butter.
 whipping cream and stir mixture.

Step 6. Pour mixture in "greased" baking dish
Step 7. Drizzle butter on top.
Step 8. 
Bake at 325 degrees for 1 hour.

This really is a wonderful corn pudding and my thanks to Robert for reminding me as to how perfectly this goes on a Thanksgiving table.

Afterthought:
I am not sure what they use for "grease" in Step 6 down in Kentucky.
I suggest that you "butter" the baking dish before pouring in the final mixture.
I appreciate Robert sending me the Gatton Corn Pudding recipe. I hope he follows up by sending us a Gatton Country Ham.