Bloody Butcher Red Corn Kernels and Cornmeal

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 50 reviews
    96%
    (48)
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    D
    D.
    Bloody butcher

    The best cornbread ever.

    C
    C.R.
    Looks great

    I bought 5 lbs of Bloody Butcher Red Corn Kernels to make homemade tortillas. The corn needs to go through the nixtamalization process of cooking in lime water (calcium hydroxide) before grinding the corn into masa. I have tried twice and for some reason this corn takes a lot longer to simmer than the 40 minutes called for in the recipes, and the results are not uniform. Some kernels are al dente and some are not. I will try again with a different recipe that calls for less boiling time and longer soaking time, but I have a feeling this corn may be stale. Hope not. I gave the product 3 stars for this reason. The customer service and quality of the order fulfillment (packaging, quick no-hassel delivery) is 5-star, so the average is 4!

    J
    J.M.
    Great Variety

    Quick delivery and good options on cornmeal

    W
    W.D.
    Good Stuff

    I used this to make my sourdough cornbread. I was hoping for a redder product, as the cornbread came out a dark maroon - I blame the sourdough. The flavor was excellent, though, and that's what counts.

    T
    T.B.
    Delicious!

    Excellent quality. If you're looking for heirloom cornmeal, this is the place to order from. The value is incomparable.

    BSM Reviews

    See what customers say

    2853 reviews
    98%
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    J
    Ruby Lee
    J.L.
    Tastiest Flour for Bread

    My family and I had a bread tasting at home with different flours from the mill. Ruby Lee came out on top with Yecora Rojo as a near tie.

    Rouge de Bordeaux Great in Sourdough Bread

    I added some Rouge de Bordeaux whole wheat to the most recent sourdough bread I made. It was DELICIOUS! Superb results.

    B
    Mancan Buckwheat
    B.M.S.O.
    In the Refer

    I haven’t used this flour yet…in storage [temporarily]. I will make a batch of buckwheat waffles with thick-cut oats added on top while cooking, eat a couple of squares and freeze the balance for another day [not to far off]. Also going to make some noodles…Can’t wait to taste the rich taste of this grain.

    Delightful!!

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