Click 'abc' to check spelling. Blue cornmeal is available in Mexican specialty stores and the ethnic department of major supermarkets. Blue cornmeal originated in Santa Fe, New Mexico, where the dark exotic corn is a staple.
Blue cornmeal is coarser, heavier, and nuttier tasting than yellow cornmeal.
One may be substituted for the other quite easily. Using a cast-iron corn or muffin pan produces a delicious crunchy crust. The chile adds bite, while the sweet, mild bell pepper adds color. 425F. Liberally grease a corn stick pan with the vegetable oil. In a large bowl, combine the cornmeal, flour, salt, sugar, and baking powder.