Bob's Red Mill Blue Cornmeal, 24 Ounce (Pack of 4)

This blue corn meal has great flavor and cooks up nicely. It has a more complex and deeper flavor than yellow corn meal. As others have mentioned, the grind is a bit on the coarse side. I have a grain grinder (vitamix) so I can easily create a finer grind, and you might be able to do the same in a food processor or coffee grinder if you want a finer texture.This product cost me less online than in the grocery store, which prices it like a high-end gourmet product.The side of the package has recipes for blue corn pancakes and blue corn bread. I haven't tried those yet, but they look delicious.So far I've made polenta, gluten free corn pizza crust, and a corn meal-based sauce out of this. All came out well. I love the blue-ish purple color, and I love that this corn meal is full of antioxidants like anthocyanins. Other nutritional benefits (from Wikipedia): "blue corn has several nutritional advantages over standard yellow or white corn varieties. It contains 20% more protein and has a lower glycemic index than white corn. When used to make tortillas, blue corn produces a sweeter, nuttier taste than yellow or white corn, and is a more complete protein source. A certain technique is used to grind the blue maize and make it release niacin."As an interesting note, if you add lemon juice or other acids to your blue corn when cooking, it will turn pink.Highly recommended and I will buy it regularly.

Blue cornmeal is fun and festive, but this particular meal is too gritty and needs to be ground finer. I don't like crunchy cornbread.

The corn meal was real blue corn, but it was grittier than my family preferred.I make blue corn bread with it. In the past, I have used stone-ground blue corn, which was a little gritty, but this particular product was much grittier than I am used to. I will try a different brand next time.

This was my first time using Bob's Red Mill for this recipe. I sifted it 4 times to try to get a smooth result. The cornbread was good, but there were still some gritty bits. I will continue to experiment a bit. I am happy with the quality and price.

Very disappointed. Ground too course. "Couldnt chew cornbread. I used it for grits. Ok for grits, but had to cook a long time.

Okay, so the present pricing seems a little high on this when you think of the price of regular flour and cornmeal. But that can be deceptive; you can use it in moderate quantities in some recipes and still get the brilliant color and wonderful texture.For instance, I make a blueberry breakfast loaf that has been a huge hit and it uses more bread flour than cornmeal, yet still gives that hearty cornmeal texture and all the surprising blue color you'd like. I'm having all the blueberry bread I like but not going through this blue cornmeal at a price that makes me think I'm paying way too much for bread.As to the quality of it - it's great. Like I said, it's a big hit with family and friends, including a sometimes fussy child. It produces a tasty and beautiful product, and so I highly recommend it.The recipe I use is the blueberry bread one from  The Bread Machine Cookbook . It was great the first time out, and I experimented by doubling the amount of blueberries. I was worried that the extra moisture would be a problem, but it had no negative effect at all. I can't eat a whole loaf at a time, but it has become a breakfast standby I want to keep slices of in the freezer.

Good price and ok quality but the granules were very coarse and large. Not really ideal for the intended purpose of tortillas and cornbread

I have to say that I'm on a blue cornmeal kick! I read about the benefits of trying to find our modern day foods' ancestral counterparts. Blue cornmeal is about as close as you can get these days to what corn was actually like when the European settlers first landed on our Eastern shores.I have fallen in love with blue cornbread and blue cornmeal pancakes - and my kids love them too! The grind is a little too coarse for my taste, but that is easily remedied by running it through my food processor for a minute. I use the Alber's cornbread recipe and substitute the blue cornmeal for the white - comes out perfect every time! Bob's has a pancake recipe on the back, but I used part of his recipe with my standby buttermilk pancake recipe - delicious! You definitely can't go wrong with Bob's Red Mill - as an Oregon girl myself I might be a little biased, but I do love Bob's!