The advantage of flaked cereal grains is that they are precooked, so the starch is gelatinized and ready for the mash. If you use meal, or if you grind your own corn, you'll need to boil it for a while to gelatinize the starch. Much like cooking grits or mush. I used deer corn once, grinding with a Victoria mill, smoking with mesquite, then boiling for about 30 minutes. Poured it in the mash tun with the rest of the grist and mashed as usual.
According to America's Test Kitchen on PBS, the blue pigment has a bitter flavor that many people find unpleasant. Just for what it's worth.
The smoked deer corn, along with jalapenos, in an amber ale base, gave me my Undocumented Ale. Very popular, I need to brew it again soon.