Blue Corn Mush

Preparation info

  • Makes

    6

    servings
    • Difficulty

      Easy

Appears in

The Savory Way

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 cultural center, with eggs and bacon, but it can also be enjoyed with butter and syrup or served alongside a dish of Squash, Pepper, and Hominy Stew.