CORNMEAL, BLUE - Kosher/Naturally Gluten Free

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CORNMEAL, BLUE - Kosher/Naturally Gluten Free

BLU-10

Description:

Maize has been a prized grain for many great cultures and still continues to be the backbone of modern American agriculture. Although different colored corns were planted, Blue Corn became one of the most important. As a food staple, it was dried on rooftops, stored as grain on the cob, shelled, and ground into a meal as needed. A symbol of both physical and religious importance, Blue Corn represents the rising sun, the beginning of life, wisdom, and understanding as well as a reinforcement of physical well-being. Taos Pueblo elders used Blue Corn in the naming rituals of their infants. Blue Corn is still cultivated by Native Americans of the Southwest. Grinding Blue Posole makes blue Cornmeal. Ground Posole is used for many products like cornmeal, corn flour, cornstarch, and Masa Harina. Known most commonly in the yellow or white form, specialty cornmeal comes typically in red or blue. Blue cornmeal contains more protein than white or yellow corn. Blue cornmeal has a sweet, nutty flavor with a hearty fine texture and is used in tortillas, cornbread, chips, muffins, and mush.

Ingredient Statement:

Corn Masa Flour, Trace of Lime.

Cornbread with bacon and cheese, Creole muffins, Cornmeal mush, Corn custard with jalapeno peppers, and Cornbread casserole with chicken are a few recipes you can make with Blue Cornmeal. Blend with other Cornmeal or flour for use in baking. Blue Cornmeal can be used to make tortillas, crepes, hotcakes, waffles, porridge, muffins, quiche crust, and cakes.

Recommended Preparation Instructions:

Sift cornmeal before adding to recipes, to remove any clumps. This will make mixing easier and give you a smoother batter. Substitute blue cornmeal for 1/3 of the wheat flour in your next muffin recipe. Cornmeal is used primarily to make corn chips, cornbread, tortillas, and porridge.