Organic Bloody Butcher Red Corn

The Bloody Butcher corn listed here is an heirloom open pollinated non-GMO dent corn variety from the Appalachians. Some “strains” of this variety have flecks of red on a white kernel that resemble blood on a butcher's apron (thus the name). Our “strain” seems to have lost that characteristic and is mostly all dark blood red kernels with an occasional white one.

Grits (Medium Grind): It's medium grind has pieces of hard starch that may take a considerable amount of cooking time to soften compared to other dent varieties. I personally think the medium grind is too coarse when used in baked goods or cornbread, but great for grits (if you cook them long enough).  

Cornmeal: It's therefore also offered in a fine grind.