Bloody Butcher Red Corn Kernels and Cornmeal

  • Available types: Whole Kernel, Cornmeal, Grits, Polenta
  • Grown by: Jim Richardson in Rockdale, TX
  • Flavor profile: earthy notes
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 64 reviews
    John S
    Bloody Butcher Fresh Milled Grits

    I purchased the whole Bloody Butcher Corn Kernels so that I could run them through my home grain mill for grits. The grits came out fresh and delicious!

    yvonne persello

    It took a while to reach me ..but the replacement looks great!
    Thank you.

    Elizabeth Aristeguieta
    Flavor and texture

    I made a cornbread blackberry cake using this cornmeal. It was delicious with a subtle hint of sweetness and the texture was so delicate. I also used Barton Spring’s Rouge de Bordeaux flour which added to the lightness of the cake. I will definitely be ordering again.

    Abigail Beckman

    Bloody Butcher Red Corn Kernels and Cornmeal

    C K

    Used dry toasted in corn bread recipe. BEST we ever ate. Great color and flavor

    BSM Reviews

    See what customers say

    3492 reviews
    Great taste

    Makes great tasting cornbread . It helps so much in cooking to use the best ingredients and Barton Springs Mill has the best i ever tasted . Ground fresh makes the difference for sure . Try it you will love it .

    Bread Flours Bundle
    Grandma Vickie
    Great flour, great recipes

    The chocolate cake recipe produced some of the best tasting cupcakes I have ever made (in the past 50 years of baking). The crumb & moisture were perfect. The rye bread & sandwich loaves turned out beautifully. The sour dough starter became activated within a few hours! Unfortunately my technical skills & patience didn’t do your flour justice. I’m looking forward to trying more of your recipes & more of your amazing flours. Thank you!

    Awesome bread !

    I am making delicious bread with your flour !

    Grain Tasting - Pancake Sampler

    Yvette in California
    Try Adding Quanah to your Sourdough

    One of my sourdough baking friends made a loaf with Barton Springs' Quanah added. It was perhaps one of *the* most delightful and delicious loaves of sourdough I have eaten, both from home baked goods to professional bakers. I wanted to bring this goodness into our own home, so I ordered a bag. It felt good to know I was supporting Barton's mission with the grain preservation and continuity. But let me tell you - the quality of the quanah flour was gorgeous! So fresh, and for my recipe, which calls for 455 grams of flour, I used 100 grams of quanah with the rest being bread flour. It was sooo delicious, and will likely be a regular part of our hearth. The quality of the crumb, the quality of the taste, it really has been a joy!