Recipe: Corn Butter
Yield: 1 Servings
1/4 c Cornmeal
1 c Water
1/4 c Additional water
1 ts Lemon juice (up to 2) 1 ts No-salt seasoning blend
Here is the McDougall corn butter recipe. It might be an acquired taste.
Put the cornmeal and 1 cup water in a small saucepan and cook, stirrinf constantly until smooth and thick. Place in blender with remaining ingredients and process until smooth. Add more water if needed to achieve the consistency of a spread.
use: as a butter substitute on toast or bread or over hot vegetables. Will keep for a week in the refrigerator.
Posted to Digest eat-lf.v096.n176
From: Kathy Lonquist <email@example.com>
Date: Thu, 03 Oct 1996 00:59:23 -0600
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