Recipe - Corn Butter

One fourth cup Cornmeal
1 cup Water
One fourth cup Additional water
1 teaspoon Lemon juice (up to 2)
1 teaspoon Nosalt 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 eatlf.v096.n176

From: Kathy Lonquist lonquist@nmia.com

Date: Thu, 03 Oct 1996 00:59:23 0600