[www.QinSen.com]
Corn Butter (from page 189 of "The McDougall Program") [www.QinSen.com]
[www.QinSen.com]
Keep this on hand in the refrigerator as a butter substitute for spreading [www.QinSen.com]
on bread or toast or melting over hot vegetables. It keeps about a week. [www.QinSen.com]
[www.QinSen.com]
Makes 1 and 1/2 cups [www.QinSen.com]
Preparation time: 5 minutes [www.QinSen.com]
Cooking time: 5 minutes (for cornmeal)

1/4 cup cornmeal 1-2 tsp. lemon juice
1 cup water 1 tsp. no-salt seasoning blend
1/4 cup additional water

Place the cornmeal in a saucepan, add the 1 cup water, and cook, stirring
constantly, until smooth and thick. Place the cooked cornmeal and all the
remaining ingredients in the blender and process until smooth. Add more
water if necessary to reach desired spreading consistency.