Servings: Corn Butter 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. Preparation Time: 10 minutes Cooking Time:  5 minutes Servings:  makes 1 ½ cups

¼ cup cornmeal ¼ cup cornmeal
1 ¼  cups water 1 ¼  cups water
1-2 teaspoons lemon juice 1 to 2 teaspoons lemon juice
½ teaspoon salt OR 1 teaspoon no-salt seasoning mixture ½ teaspoon 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.