Blue corn literally gets to the heart of indigenous foodways. It is versatile, vivid, and filling. Plus, it offers twenty percent more protein than yellow corn and has a lower glycemic index, which means it reduces inflammation throughout your body. Paired with fresh berries, a crunchy pumpkin seed mix and drizzled with sweet, pure maple syrup, this breakfast – or dessert– is a powerhouse that’s good for your heart and your soul.

Blue Corn Mush with Mixed Berries

Category

Category name

Serves

2

Ingredients

  • 2 cups water
  • Pinch of salt
  • 2 tablespoons Grade A Dark Amber maple syrup
  • 1 cup blue cornmeal, preferably Native grown blue cornmeal

For Serving

  • Strawberries, blueberries, blackberries
  • Grade A Dark Amber maple syrup
  • 1 tablespoon toasted pumpkin seed
  • 1 tablespoon toasted sunflower seed
  • 1 tablespoon amaranth seed
  • Edible flowers, optional
  • Yogurt, coconut milk or cream, optional

Method

  1. In a medium saucepan combine the water, salt and maple syrup and bring to a rolling boil over high heat. Once boiling, drizzle in the blue cornmeal whisking to prevent any lumps forming. Reduce the heat to a simmer and cook, stirring, until it forms a thick porridge, 3 to 10 minutes depending on the coarseness or the cornmeal.
  2. In a small bowl mix the pumpkin, sunflower and amaranth seed together. Stir in the edible flower petals, if using.
  3. To serve, spoon the mush into two bowls, top with the berries and some of the seed mix, then drizzle with maple syrup.
  4. You can also add yogurt, coconut milk or cream for richness.