I am thinking about changing from yellow corn to blue corn for things like cornbread and polenta.
I’ve read that blue corn has 20-30% more protein, so I would expect it to be more absorbent as flour, perhaps more chewy as bread, and maybe more dense as porridge. Perhaps its best use is for tortillas, but I’m not interested in making those.
From those with experience with both blue and other corns, what differences can I expect in dough-making and in the texture and flavor of the final product?
Is all the blue corn on the market from traditional, open-pollinated varieties (which presumably have the best flavor) or is some hybrid blue corn coming to market?