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    You are at:Home»Dairy-Free Recipes»Cream and Butter Subs»Corn Buttery Spread

    Corn Buttery Spread

    9
    By Alisa Fleming on June 7, 2007 Cream and Butter Subs

    Ingredients:

    • ¼ cup Yellow Cornmeal
    • 1 cup Water
    • ¼ cup Soy, Rice, or Oat Milk
    • 2 teaspoons Lemon Juice
    • 1 teaspoon Sea Salt
    • 2 Tablespoons Unsweetened Flaked Coconut (check the bulk foods for an inexpensive option)

    Directions: Cook the cornmeal and water in a saucepan over medium-low heat, stirring frequently, until it becomes “mushy”. Combine with remaining ingredients in a blender, and process until smooth.

    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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    9 Comments

    1. Alison on December 11, 2016 3:07 am

      I’m keen to try this, but just wondering whether the flaked coconut is dried coconut or fresh?

      Reply
      • Alisa Fleming on December 12, 2016 4:29 pm

        I use dried Alison.

        Reply
    2. Stephanie on June 30, 2016 5:11 am

      I tried making this… is the cornmeal/water mixture supposed to become thick or just mushy?? I think that is where I went wrong. I did not make it thick so now my “butter” is watery… Thanks!

      Reply
      • Alisa Fleming on June 30, 2016 9:16 am

        Hi Stephanie, I have a version of this recipe in my book, which I actually tested again recently, and it is a little different from this one. I do cook until quite thick, not mushy. I also add 2 tablespoons coconut oil to the recipe.

        Reply
    3. Pingback: How to Substitute Butter for Dairy-Free Diets

    4. Cheri on August 8, 2013 1:06 pm

      I tried this today, and wow! I am impressed!! My tween likes it too!!! Thank you, thank you, thank you, for this recipe!

      Reply
      • Alisa Fleming on August 9, 2013 9:00 am

        So glad you all enjoyed!

        Reply
    5. tovie on November 7, 2012 12:01 pm

      What would be really nice is a note on how long something like this keeps. A couple days, a week, a month?!?

      Reply
      • Alisa Fleming on November 7, 2012 12:21 pm

        Since it uses water and has no preservatives, 2 to 3 days would be the maximum in the refrigerator, but it could be frozen.

        Reply

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