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Corn Butter
by Elizabeth





Corn Butter
 
3/4 cup hot water
1 cup cornmeal mush well cooked
1/4 cup raw cashews
1 tsp. salt, rounded
1 Tbsp. lemon juice
 
Blend all ingredients well in the blender until very smooth.  This may take several minutes.  Pour into container and refrigerate.  This will keep 1 week.
 
Cornmeal mush
Cook 1/2 cup cornmeal (I like polenta) with 1 cup water for about 15 minutes.  You may want to add another 1/4 cup water.
 
You might like to add 1 tsp. nutritional yeast or 1-2 cloves of garlic to the butter also, for a different flavor.


Originally Posted: Nov 17, 2008 at 9:48 AM
Last Updated: Nov 17, 2008 at 9:48 AM
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