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Aug 16, 2009 06:58 PM

Corn Butter?!?!

So, while watching Iron Chef America, I was intrigued by Bobby Flay's use of a "ground corn butter" and "fresh corn butter". I want to make this! I cannot find a recipe! I assume it's just incorporating butter and cornmeal and/or butter and ground corn, but I could be wrong.

Does anyone know or have any idea or tips?


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  1. i was just watching it too - it's funny, i saw it when it originally aired, and i didn't recall it being such a resounding victory for Bobby Flay.

    anyway, there's no way he used raw cornmeal. i'm guessing it was a pretty simple puree of cooked corn kernels with butter (and perhaps a little salt).

    ETA: i jus did a quick Googel out of curiosity, and there are a couple of vegan recipes for "corn butter" floating around the web that are nothing more than corn kernels and a pinch of salt, pureed with enough water to reach a desirable spreading consistency. interesting how loosely people use certain terms - why not just call it corn puree?

    9 Replies
    1. re: goodhealthgourmet

      Hasn't apple butter been around for some time?

      1. re: paulj

        Thanks to both of you! Very good point, paulj!

        1. re: paulj

          that is a good point - i've never really understood how apple butter got the name either (or pumpkin butter while we're at it) that it think about it, i guess maybe i just don't believe something qualifies as "butter" unless it's made with fat (i.e. cream or ground nuts/seeds).

          1. re: goodhealthgourmet

            I'm guessing it is a smooth spread, different from both jam and jelly.

            1. re: paulj

              but jelly *is* smooth...

              for the record, i'm not trying to be difficult or argumentative, i'm just trying to make sense of it :)

              1. re: goodhealthgourmet

                Wiki puts it this way
                'There is no dairy butter involved in the product; the term "butter" refers only to the thick, soft consistency, and apple butter's use as a spread for breads.'

                1. re: paulj

                  ok, THIS one i can see - the "thick, soft consistency" makes sense. i generally only turn to Wiki as a last resort, but in this case i'll take it. thanks :)

            2. re: goodhealthgourmet

              A good source for info on things like this is the Food Timeline
              It says the first print mention is 1774
              and following one of their links, would you like German prune butter?

              Peanut butter is a latecomer, 1895, a product of the same mind that brought us cornflakes

              1. re: paulj

                This has become a wonderful and fascinating conversation!

        2. There's a recipe in Cooks Illustrated Aug13 used in their Fresh Cornbread recipe. 3 ears of corn, cut off kernels(2 1/4 cups), puree until smooth(about 2 minutes), you should have about 1 1/2 cups, transfer to saucepan cook over medium heat until very thick and deep yellow and it measures 3/4 cup. 5 to 8 min. From here it was used in the cornbread recipe. Just like apple butter you really don't use butter in the recipe, but use it as a spead like butter, jelly or in recipes.

          1 Reply
          1. re: ljhaberer

            When I eat cornbread, I like "honey butter". Easy to make and really yummy on the cornbread.