Corn Butter


  • 2 tablespoons Emes Unflavored Gelatin
  • 1/4 cup water
  • 1 1 cup boiling water
  • 1 cup corn meal mush*
  • 3/4 teaspoon sea salt
  • 3/4 teaspoon lemon juice
  • 1 teaspoon raw carrot, grated
  • 1/4 cup cashews


  1. Soak gelatin in cold water for several minutes. (This can be done in a liquefier.) Pour the boiling water over gelatin, and whiz to dissolve. Add remaining ingredients and liquefy thoroughly, until smooth as cream. Pour into a shallow container, cover and refrigerate. Yields 2 1/2 cups.
  2. *For a smoother corn meal mush, soak corn meal overnight in its cooking water before cooking.
  3. Recipe by: Modern Manna