Corn Butter

Prep: 10 minutes Cook: 5 minutes

Serves:Makes 1 1/2 cups

I have had several requests for this recipe lately from people who used to make it and loved it, but somehow lost the recipe. So here it is again. This is a wonderful spread for toast or muffins, and it also works on vegetables. It keeps for about a week in the refrigerator.


  • 1/4 cup cornmeal
  • 1 1/4 cups water
  • 1-2 tsp lemon juice
  • 1/2 tsp salt OR 1 teaspoon no-salt seasoning mixture


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 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.