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Corn Butter?!?!

j
JethroSpanks Aug 16, 2009 06:58 PM

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?

THANKS!

  1. l
    ljhaberer Jun 11, 2013 08:32 AM

    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
      boyzoma Jun 11, 2013 08:45 AM

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

    2. goodhealthgourmet Aug 16, 2009 07:10 PM

      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
        paulj Aug 16, 2009 08:44 PM

        Hasn't apple butter been around for some time?

        1. re: paulj
          j
          JethroSpanks Aug 19, 2009 08:30 AM

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

          1. re: paulj
            goodhealthgourmet Aug 19, 2009 02:17 PM

            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)...now 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
              paulj Aug 19, 2009 07:18 PM

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

              1. re: paulj
                goodhealthgourmet Aug 19, 2009 07:27 PM

                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
                  paulj Aug 19, 2009 09:48 PM

                  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
                    goodhealthgourmet Aug 20, 2009 01:33 PM

                    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
                paulj Aug 20, 2009 08:01 AM

                A good source for info on things like this is the Food Timeline
                http://www.foodtimeline.org/foodfaq.html#applesauce
                It says the first print mention is 1774
                and following one of their links, would you like German prune butter?
                http://digital.lib.msu.edu/projects/cookbooks/display.cfm?TitleNo=66&PageNum=370

                Peanut butter is a latecomer, 1895, a product of the same mind that brought us cornflakes
                http://www.foodtimeline.org/foodsandw...

                1. re: paulj
                  j
                  JethroSpanks Aug 20, 2009 07:42 PM

                  This has become a wonderful and fascinating conversation!

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