Bloody Butcher is an heirloom variety first named in the 1800s, although of course its predecessors were developed by Native Americans over thousands of years. When we stone-mill it, the air is full of a mouth-watering aroma, and when you cook with it, you’ll smell and taste all of its fresh, sweet, "corn-y" notes. Our Bloody Butcher Corn is certified organic and non-GMO.
Bloody Butcher corn is great for distilling, or for grinding into cornmeal or grits/polenta. When ground, it makes flavorful cornbread, muffins, cakes, and other baked goods. It's also good when made into a porridge and added to your favorite yeast or sourdough breads.
Great to Use In:
Distilling and baking: cornbread, corn muffins, hush puppies, breading, cakes, cookies, and as a porridge added to yeast or sourdough bread
