Bloody Butcher is a striking heirloom dent corn dating to at least the 1840s in Virginia, named for its deep blood-red kernels. It is a tall, vigorous field corn reaching ten to twelve feet, producing large ears with dark red to burgundy kernels, sometimes streaked, borne well up the stalk. Primarily a grinding corn, it makes flavorful red-flecked cornmeal, grits, and flour, and is also used for roasting ears when young, as animal feed, and for decoration. It matures late, generally around 100 to 120 days, and is adapted to a wide range of conditions. Bloody Butcher remains popular with heirloom growers and homesteaders for its dramatic color, tall stately plants, productivity, and its versatile use as a traditional grinding and multipurpose corn.
Flavor Profile
A dent corn grown for grinding; the dried kernels make flavorful, slightly nutty red-flecked cornmeal and grits rather than sweet eating corn.
Visual Characteristics
Very tall stalks ten to twelve feet high bearing large ears of deep blood-red to burgundy kernels, sometimes streaked.
Growing Tips
Late-maturing grinding corn needing a long season; give it space and let ears dry fully on the stalk before harvest and grinding.
Where to Buy
Sourcing information coming soon. Check local nurseries and seed banks for availability.