Bloody Butcher Red Corn

Bloody Butcher corn is an heirloom open pollinated non-GMO dent corn variety from the Appalachians. Some “strains” of this variety have flecks of red on a white kernel that resemble blood on a butcher's apron (thus the name). Our “strain” seems to have lost that characteristic and is mostly all dark blood red kernels with an occasional white one.

Our medium grind (Grits) has pieces of hard starch that may take a considerable amount of cooking time to soften compared to other dent varieties. I personally think the medium grind is too coarse when used in baked goods or cornbread, but great for grits (if you cook them long enough). It's therefore also offered in a fine grind (Cornmeal) more suitable for quick cooking and baking.