Corn Butter

Corn Butter


  • 2 tablespoons Emes Unflavored Gelatin
  • ¼ cup water
  • 1 1 cup boiling water
  • 1 cup corn meal mush*
  • ¾ teaspoon sea salt
  • ¾ teaspoon lemon juice
  • 1 teaspoon raw carrot, grated
  • ¼ cup cashews


Soak gelatin in cold water for several minutes. (This can be done in a liquefier.) Pour the boiling water over gelatin, and whiz to dissolve. Add remaining ingredients and liquefy thoroughly, until smooth as cream. Pour into a shallow container, cover and refrigerate. Yields 2 ½ cups.
*For a smoother corn meal mush, soak corn meal overnight in its cooking water before cooking.


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