Thursday, May 26, 2011

Blue Corn


This year I am growing blue corn also called Hopi maize! What I have is called 'Six Nations Blue, Long Eared Variant'. It's not really a new thing. Blue corn is a very old heirloom, grown by the Hopi and Aztec natives for hundreds of years. Isn't it amazing how the old things are coming back and they're better than the new generation foods!

Heirloom organic blue corn has 20% more protein, less sugar with a lower glycemic index. The blue colouring is due to the presence of anthocyanins in the corn. These are the same health promoting compounds found purple berries and red wine. It is ground into flour and used as feed for animals. It doesn't have the sweet, tender taste that we are used to in the new corn hybrids. Is that a good thing? The new hybrids are all sugar.

20% more protein is amazing! So much better for egg production in chickens, meat building in pigs and cows, milk production in dairy! It's also better for us! With less sugar and more protein it can be part of the diet of someone with blood sugar problems.

Here are some more facts that I have discovered when researching blue corn:
Blue corn has 20% more protein and 8% less starch. It has more lysine, zinc and iron than today's yellow hybrids.

Cooking with blue corn:
Blue corn meal is milled dry blue corn. Blue corn masa harina has been roasted before milling.

Blue Corn Pancakes
Yield : Makes about 25 small pancakes
Ingredients
1½ cups blue cornmeal
½ cup all-purpose flour
1 teaspoon salt
1 tablespoon plus 1 teaspoon baking powder
2 eggs, lightly beaten
1½ cups milk
4 tablespoons melted butter
Unsalted butter, for the griddle
Directions
Sift the dry ingredients into a mixing bowl. Add the eggs, milk, and butter and mix thoroughly. Cook the pancakes on a hot, buttered grill or skillet, using 2 tablespoons of batter for each pancake. Keep the pancakes warm in a low oven until ready to serve.


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Blue Corn Cornbread
Original Recipe Yield 1 - 9x9 inch pan of cornbread

Ingredients
1 cup blue cornmeal
1 cup all-purpose flour
5 teaspoons baking powder
1/4 cup white sugar
1 pinch salt
2 eggs, beaten
1 cup milk
1/2 cup butter

Directions
Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking dish.
Mix cornmeal, flour, baking powder, sugar, and salt in a bowl. Sift 3 times.
Stir the eggs and milk into the cornmeal mixture. Place the butter in the prepared baking dish, and melt in the preheated oven. Mix hot, melted butter into the cornmeal mixture. Transfer cornmeal mixture to the prepared baking dish.
Bake on center rack in the preheated oven for 30 to 35 minutes, until the edges of the cornbread pull away from the sides of the dish, and a toothpick inserted into the center comes out clean. Let cool 10 minutes before cutting.

If all goes well, I will have these heirloom, organic blue corn seeds for sale this fall!



3 comments:

crobl005 said...

I'll try this recipe! it looks yummi

Lisa said...

Oh, I really, really hope you have blue corn seed to buy this fall. Can you contact me if you do?

Sheryl at Providence Acres Farm said...

Hi Lisa! Sure, I will put you on the waiting list. I have a waiting list for a few other vegetables, as well. I will need your email address. You can send me an email directly through my profile here.