Blogging Through the Alphabet, Recipes

L is for Loveless Cafe Creamed Corn {Blogging Through the Alphabet}

Continuing along in the alphabet I can hardly believe we are at the Letter L already! It seems as though I had just begun this series with my gramma’s recipe for All-Bran Muffins. But here we are almost halfway through (and getting ever closer to some very difficult letters).

For the Letter L, I am returning to one of my favorite recipe spots, The Loveless Cafe and one of their recipes that I love to make for the holidays. (I’m not sure why I save it for the holidays but it feels special that way.)

 

I’ll start off today’s post with a video from the Loveless that shows how to make this delicious recipe (in fact, it was after watching this video that I decided to add creamed corn to our Thanksgiving dinner menu (my mother-in-law loved it!)

 

Besides having videos to demonstrate several of their recipes, the Loveless has a terrific recipe section on their website. This is fantastic for those of us who lived thousands of miles away and don’t get to enjoy their amazing meals often enough for our liking.

Of course, if you are planning a summer road trip or a visit to Nashville, The Loveless Cafe I strongly recommend you add a stop at the Loveless to your list. Here’s my post about our visits, The Loveless Cafe, Our Favorite Lunch Spot in Nashville.

So back to my theme and the recipe for Creamed Corn from the Loveless Cafe:

Creamed Corn

As served in the Loveless Cafe, this recipe for Creamed Corn gets rave reviews from our guests! Make the recipe below, or try our Heat n’ Eat Creamed Corn for homemade southern cooking without the fuss!

SERVINGS: 10

INGREDIENTS

DIRECTIONS

  1. Put 4 cups of corn into one pot and 6 cups of corn into a second pot.
  2. To the 4 cup pot add: 3 cups water, 1/2 cup of sugar, 1 tablespoon kosher salt.
  3. To the 6 cup pot add: 3 cups water, 1-1/2 cups of sugar, 3 tablespoons kosher salt.
  4. Place both pots on stove and bring to a boil.
  5. Drain the 6 cup pot of corn, return the corn to the pot add 1/2 stick of butter, set aside.
  6. Drain the 4 cup pot of corn, return drained corn to pot add 1/2 stick of butter and 1 cup heavy cream, bring to a boil, remove from heat, then puree in a blender or food processor.
  7. Add the pureed mixture to the 6 cups of whole corn and, mix thoroughly, salt and pepper to taste and serve.

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About Kimberley Linkletter

I'm a homeschooling grandma who loves to travel with her family. Road trips are some of our favorite things! I write about our adventures at www.vintagebluesuitcase.ca.
View all posts by Kimberley Linkletter →

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