Blue Corn Mush

Preparation info
  • Makes


    • Difficulty


Appears in
The Savory Way

By Deborah Madison

Published 1990

  • About

I first ate blue corn at the Hopi Cultural Center on Second Mesa more than 10 years ago, a few years before it was “discovered.” It was cooked like cornmeal mush, molded in a bread pan, and then sliced and fried. It was delicious, with a clear corn flavor and that odd purple-blue color. Now that it’s made its way into the larger culture, there are many sophisticated recipes for blue cornmeal, but I still like this one for its utter simplicity. It’s good just the way they served it at the cu