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100% ORGANIC
Hopi blue cornmeal is used in various traditional and modern dishes, including Hopi piki bread, savory stews, and breakfast items like mush and pancakes. Its uses also extend to tortillas, tamales, and as a crispy coating for fried foods. The cornmeal is prized for its unique blue-purple color, earthy flavor, and nutritional benefits, which include being a good source of protein, fiber, and minerals.
Uses of Hopi blue cornmeal
Traditional and savory dishes
A very thin, traditional Hopi bread made from finely ground blue cornmeal, often served at ceremonies.
A traditional hot drink or porridge made with blue cornmeal, water or milk, and spices.
Can be used to thicken stews and can be added as a batter to give a rich flavor and color.
Used in the masa to make tamales.
Baking and breakfast
Cornbread and muffins: A popular use, adding a nutty taste and colorful hue.
Pancakes and waffles: Can be substituted for some or all of the regular flour for a unique flavor and color.
Mush: Cooked with water or milk and served with butter, salt, or syrup.
Biscuits and cookies: Can be incorporated into both sweet and savory baking recipes.
Other uses
Tortillas: A staple ingredient for blue corn tortillas.
Crispy coating: Combined with other flours and seasonings to bread and fry chicken, fish, or vegetables.
Snack foods: Made into chips, a popular commercial snack.
Craft brewing: Used in some craft beer recipes.
Nutritional and other benefits
Nutrient-dense: Contains zinc, copper, iron, phosphorus, calcium, and protein.
High in antioxidants: The blue-purple color comes from anthocyanins, the same compounds found in blueberries.
Easier to digest: Some varieties are easier to digest than yellow corn.
Health benefits: May help protect against metabolic syndrome, cardiovascular disease, and diabetes.
100% ORGANIC
Hopi blue cornmeal is used in various traditional and modern dishes, including Hopi piki bread, savory stews, and breakfast items like mush and pancakes. Its uses also extend to tortillas, tamales, and as a crispy coating for fried foods. The cornmeal is prized for its unique blue-purple color, earthy flavor, and nutritional benefits, which include being a good source of protein, fiber, and minerals.
Uses of Hopi blue cornmeal
Traditional and savory dishes
A very thin, traditional Hopi bread made from finely ground blue cornmeal, often served at ceremonies.
A traditional hot drink or porridge made with blue cornmeal, water or milk, and spices.
Can be used to thicken stews and can be added as a batter to give a rich flavor and color.
Used in the masa to make tamales.
Baking and breakfast
Cornbread and muffins: A popular use, adding a nutty taste and colorful hue.
Pancakes and waffles: Can be substituted for some or all of the regular flour for a unique flavor and color.
Mush: Cooked with water or milk and served with butter, salt, or syrup.
Biscuits and cookies: Can be incorporated into both sweet and savory baking recipes.
Other uses
Tortillas: A staple ingredient for blue corn tortillas.
Crispy coating: Combined with other flours and seasonings to bread and fry chicken, fish, or vegetables.
Snack foods: Made into chips, a popular commercial snack.
Craft brewing: Used in some craft beer recipes.
Nutritional and other benefits
Nutrient-dense: Contains zinc, copper, iron, phosphorus, calcium, and protein.
High in antioxidants: The blue-purple color comes from anthocyanins, the same compounds found in blueberries.
Easier to digest: Some varieties are easier to digest than yellow corn.
Health benefits: May help protect against metabolic syndrome, cardiovascular disease, and diabetes.