Churn the butter

• Pour the cold heavy cream into a jar and seal it.
• Shake and agitate continuously until the cream separates into butter and buttermilk.
• Keep going until the butter forms a solid mass.

Drain the buttermilk

• Pour off the buttermilk and keep the solid butter.
• Rinse the butter in cold water and press out any remaining liquid.

Make the corn paste

• Blend the corn kernels into a smooth paste.
• Add the vanilla bean paste and blend again.

Whip the honey butter

• Add the butter, honey and salt to the corn paste.
• Whip everything together until smooth and fluffy.

Serve

• Spread the corn juice honey butter on toasted bread.
• Finish with a pinch of salt and a drizzle of extra honey.
• Spoon into small jars to give away.