[Gristmillers] Blue Corn

[RM Pritchett]

I've only dealt with one lot of blue (actually purple) corn; the kernels were from Heartland Mill.  It was flour corn, not dent or flint.  The cornbread it made was remarkably tasteless.  However, the hoecake was good (if you can wait that long).  Grits were so-so.  The color changes quite a bit depending on the particular pH of the liquid.  Adding a little CaOH (lime) intensifies the color and improves the flavor.  Purple corn is supposed to have more protein than other corns, but it doesn't seem to impact the cooking.  Some customers will seek it out for the extra anthocyanins.

 
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