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While it’s true that some hybrids have surpassed heirlooms for convenience, Bloody Butcher Corn is well worth preserving for its charm. This beloved ‘dent’ corn, a type traditionally used for grinding into flour or crushing for polenta. White kernels streaked with pink or red give Bloody Butcher exceptional ornamental as well as culinary value.
Introduced in the earlier part of the 1800s, Bloody Butcher corn is named so because of the deep, burgundy-red kernels it produces when dried for decoration. The dried kernels can also be ground up to make flour, adding a bit of unique color to your favorite cornbread and other recipes. And, yes, it's also delicious when eaten fresh like other corn varieties. Just pick when the ears are young. Like most corn, Bloody Butcher is wind pollinated, so you'll want to plant it in a block of shorter rows instead of one long row. Choose a sunny section of your garden that's a minimum of 100 square feet, and be sure it's on a side that won't block the sun from other plants when the corn stalks get tall. And these ones do! They can be as tall as 12 feet with several 8-12 inch ears per stalk. Said to be a cross between a Native American corn and a variety grown by later settlers, Bloody Butcher corn dries best left on the stalks outside. However, if you're expecting lots of rain or an extended period of high humidity, you may want to cut the stalks and finish drying them in an indoor spot that's dry and mild.
