MCDOUGALL CORN BUTTER
I promised a patient I would try making "corn butter." I had not had butter in years and had no desire for it. I was pleasantly surprised that something this simple and healthy could taste good. I served it to my family on top of warm homemade bread and my children literally said “I can’t believe it’s not butter.” Does it really taste like dairy butter? No. Is it an acceptable alternative when trying to reverse or prevent disease? Yes, though it might take some getting used to.
The recipe can be found in the October 2006 McDougall Newsletter. Just scroll down to find it. It keeps for about a week in the refrigerator.
McDougall Corn Butter
Preparation Time: 10 minutes
Cooking Time: 5 minutes
Servings: makes 1 ½ cups
Ingredients
1/4 cup cornmeal
1 1/4 cups water
1-2 teaspoons lemon juice
1/2 teaspoon salt OR 1 teaspoon no-salt seasoning mixture
Instructions
Place the cornmeal in a saucepan with 1 cup of the water. Cook, stirring constantly until mixture is smooth and thick.
Place the cooked cornmeal in a blender jar. Add the remaining 1/4 water, 1 teaspoon of the lemon juice and the seasoning. Process until very smooth, adding a bit more water, if necessary, to reach the desired spreading consistency.
Taste and add more lemon juice if desired.
Place into a covered container and refrigerate.