ISO: fresh corn sweet pudding

Forty-two years ago, this then -12-year-old city girl spent a month in Portales, New Mexico, on my Mom's uncle's ranch. You could smell the rainstorms and lightening coming, hear a million insects chirping, and the sweet grass fields and moist soil made you feel connected to the earth. My grandma's brother's loyal secretary and friend, Kate, had us to dinner and made a delicious corn pudding, sweet, with vanilla, I think, and maybe cream, though now I'd rather use 2% milk or condensed. It tasted good, and wholesome, and pure, and innocent, and was made from fresh picked corn. I couldn't get enough. I've remembered it ever since and want to make it. Can anyone help?