[Gristmillers] Blue Corn

[Woody Malot]

Ron, I am grinding some at the mill, it is not very popular here.  I am just
south of Franklin, NC.  Currently I only grind about 50# per year.  I would
be interested in buying some local blue corn if you have a source in the
mtns.
Woody

2010/3/9 <gritsnc at gmail.com>

> Thanks for the info.  I heard of blue corn in the NC mountain area mills.
> I've been asked about it.  Now I have a farmer willing to grow it. Just
> don't know about the quality and popularity.  And how much I am willing to
> do.
> Ron
>
> 2010/3/8 RM Pritchett <rmpritchett at sbcglobal.net>
>
>>  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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>
>
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