Bloody Butcher Red Corn Grits & Polenta

Weight
Type
  • Available types: Whole Kernel, Cornmeal, Grits, Polenta
  • Grown by: Jim Richardson in Rockdale, TX
  • Flavor profile: earthy notes
  • Good for: cornmeal, grits
Bloody Butcher is a deep red to burgundy colored dent corn, developed in Virginia in 1845. Bursting with corn flavor, this variety is ideal for cornmeal and grits.

    Customer Reviews

    Based on 39 reviews
    97%
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    H
    H.V.

    Bloody Butcher Red Corn Grits & Polenta

    C
    C.S.
    Excellent grits

    Excellent grits. I soaked for two hours and cooked for an hour.

    K
    K.C.
    Bloody butcher cornmeal is bloody good

    high flavor, best quality, unique product

    A
    A.G.

    Bloody Butcher Red Corn Grits & Polenta

    j
    j.b.
    Delightful!!

    Beautiful, creamy grits with little flecks of red...
    Great flavor!! Thank you all so much!!!

    BSM Reviews

    See what customers say

    3040 reviews
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    E
    Marquis
    E.P.

    Can’t believe it’s whole grain flour you sent me, the fermentation is amazing. This flour is a stunner.

    Rye Flour

    Love the flour and the super timely delivery. Hope to visit soon. Please keep up the great work.

    I love it!

    The taste is great! Perfect texture and flavor for my tortillas. I think I'm hooked!

    Love this flour!

    I am using it in my sourdough loaves. I love the sweet undertones.

    D
    TAM 105
    D.K.
    Great for hot cross buns

    I bought TAM 105 to make hot cross buns. The enriched dough rose very well - first rising for about 3 hours, kneaded in mixed peel and diced apple for the second rise, formed the buns and let rise a third time. They are beautifully soft, tender and delicious.