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<P style="MARGIN: 0in 0in 0pt" class=MsoNormal>I've only dealt with one lot of
blue (actually purple) corn; the kernels were from Heartland Mill.<SPAN
style="mso-spacerun: yes"> </SPAN>It was flour corn, not dent or
flint.<SPAN style="mso-spacerun: yes"> </SPAN>The cornbread it made was
remarkably tasteless.<SPAN style="mso-spacerun: yes"> </SPAN>However, the
hoecake was good (if you can wait that long).<SPAN
style="mso-spacerun: yes"> </SPAN>Grits were so-so.<SPAN
style="mso-spacerun: yes"> </SPAN>The color changes quite a bit depending
on the particular pH of the liquid.<SPAN style="mso-spacerun: yes">
</SPAN>Adding a little CaOH (lime) intensifies the color and improves the
flavor.<SPAN style="mso-spacerun: yes"> </SPAN>Purple corn is supposed to
have more protein than other corns, but it doesn’t seem to impact the
cooking.<SPAN style="mso-spacerun: yes"> </SPAN>Some customers will seek
it out for the extra anthocyanins.</P>
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