Appalachian Blue Grits: A Brief Overview
Grits, my buddy, have a deep history that goes far beyond your local supermarket. You might think all corn is created equal, but the world of heirloom or "landrace" corn tells a different tale. Colors range from blue and red to purple and speckled, and some of 'em grow more robust than a mountain ox.
One such colorful character is Appalachian Blue Corn, noted for its intense blue hue and endosperm. This mother runner hails from South Carolina's Anson Mills, a company more dedicated to heirloom grains than a turtle is to its shell.
Taste buds, meet Appalachian Blue
Appalachian Blue Corn tastes like a nutty, slightly sweet symphony. Unlike other colorful varieties, it's not a floral and fruity kind of guy. Instead, it pumps an earthy, mineral flavor that's as resolute as Old Man River. And don't worry, it doesn't go all mushy when conditions get tough—it adapts and thrives.
By the way, when the weather gets mean, this little blue beauty accelerates its growth, resulting in a flavor profile that's as rugged as the mountains it calls home. Rain and shine, it stands out like a battlefield tattoo on a biker.
The color game
Heirloom corn is hand-picked for growth, meaning seeds from a particularly choice patch are saved for the next growing season. After all, corn doesn't just grow on trees (or cob, for that matter). The desire for color in corn has been around for ages, and not because it's pretty to look at. Different colors have unique flavors and nutrients that pleasantly surprise your pie hole.
Appalachian Blue Corn has claimed its territory in Appalachian landscapes, from the mountains of North Carolina and Georgia. Rolling through Appalachia like a tumbleweed, this heirloom maize has adopted the cool nickname, "Appalachian Blue Corn."
Moonshine's hidden flavor champs
You probably know that Appalachia was a hotbed for bootlegging back in the day. But did you know that this outlaw obsession helped preserve the lineage of heirloom corn varieties? Yup, bootleggers were big-time seed savers and hand-selectors, passing down their corn-growing wisdom through word of mouth.
And when it came to picking the best corn for moonshine, color was a big deal. Jimmy Red Corn was a favored pick, known for its versatile, ever-changing flavors. Appalachian Blue Corn wasn't far behind—it was good enough to impress even the snobbiest bourbon and whiskey aficionados.
Time to cook, cowboy
So, where do you get this Appalachian Blue Corn magic? If you can't find it at your local store, my friend, you might need to get a tad more creative. You'll need to hunt down specially prepared cornmeal, flour, or nixtamalized masa harina, and don't forget about grits!
- Grits: Like a faithful hound, blue corn grits prove that they've got your back by offering up a nutty aroma that smells like a chestnut vendor at a street fair. Anson Mills Blue Corn Grits from North Carolina is a solid choice if you can find it.
- Cornmeal: Use this coarse cornmeal to make cornbread, cakes, and other desserts that make your sweet tooth dance. It's also a great dredge for frying your favorites.
- Corn flour: If you grind this fine enough, you can call it corn flour. It works great for baking, dredging, or thickening soups and stews. You can even use it as a base for delicious corn flour tortillas.
- Nixtamalized corn flour or masa harina: Don't sleep on this magical ingredient. It's made from soaking and grinding corn kernels, which enhances the flavor and color during cooking—even baking! It also makes the corn easier to handle and preserves it for all sorts of culinary applications.
- Appalachian Blue Corn, native to South Carolina's Anson Mills, has a nutty, slightly sweet flavor, unlike other colorful varieties, which is more earthy and mineral.
- Heirloom corn, like Appalachian Blue, is hand-picked and its seeds are saved for the next growing season, as people have valued its unique flavors and nutrients for centuries.
- Appalachian Blue Corn is not just notable for its intense blue hue but also for its adaptability and resilience, even when confronted with harsh weather conditions.
- To cook with Appalachian Blue Corn, one can find specially prepared cornmeal, flour, or nixtamalized masa harina, and grits for a variety of dishes such as cornbread, tortillas, and grits themselves.
- Bootleggers in Appalachia played a significant role in preserving the lineage of heirloom corn varieties, as they were not only seed savers but also preferred corn with unique flavors, such as Jimmy Red Corn and Appalachian Blue Corn, for making moonshine.
