October 23, 2011 - 5:22pm
Blue Corn Cornbread
I broke out the metal 'stones' for my Retsel and made cornbread tonight. The corn was organic blue corn from Heartland Mill. The wheat flour in the recipe was a mixture of hard red and hard white wheat from Pleasant Hill. These, plus some butter and jam, were all we needed for dinner tonight.
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I have never seen blue corn before. Fascinating. Really interesting colour. Does the flavour differ?
Cheers, Phil
It tastes pretty much identical to the yellow corn I have from the same source. It's just pretty :)
Loyd,
Very nice corn muffins. I have never seen corn muffins spring so. Very pretty.
A funny story about purple food - in my case it was potatoes. One Thanksgiving many years ago I decided to make our mashed potatoes with purple potatoes rather than our usual small red ones....My experiment didn't go over well. My family thought I had put food coloring in the potatoes! I learned not to mess with tradition especially on the holiday. They learned about purple potatoes but still were hesitant to eat them with their usual gusto. The taste was no different but the color simply turned them off....
Take Care,
Janet
That's a shame, Russian purple fingerling potatoes are fantastic!
I read somewhere that blue corn absorbed water differently and had more protein. Can anyone confirm, either way?
I can't speak to the protein issue, but in my experience with milling both blue and yellow corn, they behave identically in recipes.