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
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
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    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!

    y
    yvonne persello
    Replacement

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

    E
    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.

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    Abigail Beckman

    Bloody Butcher Red Corn Kernels and Cornmeal

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    C K
    Different

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

    BSM Reviews

    See what customers say

    3492 reviews
    98%
    (3422)
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    (2)
    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 .

    G
    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

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    Quanah
    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!