Cornmeal is known for its versatility in baking when added to breads, muffins, pancakes, polenta and many other foods. When you want to change things up and use blue cornmeal, however, sometimes it can be hard to get your hands on the main ingredient. While some specialty manufacturers produce blue cornmeal, you can make blue cornmeal at home with just a few supplies and the raw materials.

Things You'll Need

Hold your ears of corn over a large bowl or container and press against the dried kernels with your thumbs to remove them from the cob. Strip all of the kernels from the cobs. Skip this step if you are able to purchase dried blue corn kernels by the pound.

Scoop a cup of kernels into the mesh strainer. Shake the strainer lightly to allow small particles of cob and other debris to fall away from the usable kernels.

Pour half of the kernels into your blender. Pulse the blender to break up the kernels until they are to your desired consistency. Most coarse blending will be similar to grits, while heavy grinding will produce a fine powder.

Store the ground blue cornmeal in a jar or other container for later use. Grind as much cornmeal as you need for your recipe, or until all of the corn is ground, in small batches so you don’t overtax your blender’s motor.


  • If you have special dietary restrictions due to conditions like Celiac disease, label your jar or container clearly as many of the specialty flours and blends can look alike.

  • If your recipe calls for corn flour, grind your cornmeal down further in a coffee bean grinder until it is mostly a powder.