| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 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 |
INSTRUCTIONS
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 protected]> Date: Thu, 03 Oct 1996 00:59:23 -0600
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