Blue cornmeal is milled from blue corn on the cob, which is grown in southern parts of the United States and Mexico. Todays more common yellow corn has very often been highly genetically modified to produce sweeter and sweeter kernels (thus, “supersweet corn”). On this relentless quest for sweeter and sweeter corn, we have bred out a lot of the nutrients that made corn healthy- some of which remain more intact in blue corn. Blue corn has remained largely untouched by genetic manipulation and as such, often labeled organic / non-GMO (although not always – check your packaging).
The presence of anthocyanins are one specific example of the higher nutritional value of blue corn. Anthocyanins are an antioxidant responsible for the blue pigment. In Jo Robinson’s book, Eating on the Wild Side (a book that I plug all the time) she says that blue corn has as much as 30 times the anthocyanin as its white counterpart. Another study shows that a greater amount of polyphenols existed in blue corn meal, another compound with antioxidant properties. Further, these compounds may have anticancer properties! So load up on blue corn.
Blue corn meal has a nutty, slightly sweet texture. I find it to be more dense and filling than its yellow or white equivalents. It also has a deeper “corn” flavor as opposed to yellow or white which are mostly just sweet.
The closer you are to the American Southwest the easier it may be to find blue corn and blue cornmeal. It will be in stock in many Hispanic markets and some large grocery stores. You may also be able to find it in health food stores- in Denver, Natural Grocers has begun carrying it in their refrigerated section with the other flours.