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?
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?
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).
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
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.