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Organic Bloody Butcher Cornmeal

$6.85 Regular Price

  • Product Info

    Bloody Butcher makes a fabulous cornbread, of course, but you can also use it in corn muffins, cookies, cakes, crackers, and more! Or use it for a cornbread stuffing this Thanksgiving!

    When we stone-mill this non-GMO heirloom corn, it releases fresh, sweet, nutty aromas, which translate into delightful flavors when you eat it! The flecks of the burgundy seed coats against the ivory interior of the kernels is reminiscent of a spattered butcher's apron, which is how this variety got its name.

  • Great to Use In:

    Cornbread, Muffins, Hush puppies, Cookies, Cake, Breading

  • Milled From:

    Organic Bloody Butcher (Heirloom Corn)

  • Protein:

    10.1%

  • Extraction:

    N/A

  • Moisture:

    13.2%

  • Ash Content:

    N/A

  • Falling Number:

    N/A

  • more info:

    Because our cornmeal contains perishable nutrients in the germ and bran, we recommend you store it in an air-tight container in a cool, dry place, ideally in your fridge or freezer.

Customer Reviews

Based on 31 reviews
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J
Jennie Castlebury
Bloody Butcher Cornmeal

I have not used this batch yet! I ordered it to use for Thanksgiving and a Friendsgiving I will be attending. I have tasted cornbread made from Bloody Butcher and I really liked it. It had an earthier flavor than the usual. Looking forward to it!

D
David McGuire

great,love it

F
Frances Freiman
Bloody Butcher Cornmeal made the best cornbread I have ever had!

I used the recipe for cornbread from Sally Fallon’s cookbook “Nourishing Traditions.” Took about 3 days from making the lime water to baking the bread. I “nixtamalized” the Bloody Butcher cornmeal. The lime water soak is the same thing traditional (e.g. indigenous people of the Americas) do with dried corn kernels to make masa for tortillas. The recipe is not much trouble—most of the time is down time while the flours soak. But OMG I have NEVER tasted such good “corny” -smelling and -tasting cornbread! The cornmeal is pink and the cornbread is kind of purple. Sally Fallon’s cookbook was published in 1999, and the measurements are in volume, not weight, but Janie’s Mill has a Weight Conversion Chart on their website, so you can figure out how much 2 cups of cornmeal weighs and get on with the recipe. I am thrilled with the results I got using Janie’s Mill Bloody Butcher cornmeal! So worth doing the whole process involved in the Nourishing Traditions recipe.

L
Larry Williams
Bloody Butcher blend

Good product

T
Thomas Beckman
Great cornbread

I used a formula from Mauricio Leo’s book Perfect Loaf for the cornbread. It used some sourdough starter, maple syrup and buttermilk. The cornmeal was delicious. I ate way too much! Thanks Janies Mill!

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Certifications You Can Trust

We are proud to have these three 3rd-party certification seals on every single product that comes out of Janie’s Mill.  They show you that an independent organization has determined that our products comply with specific requirements for safety, quality, and provenance. You can then enjoy Janie’s Mill products in full confidence that they are organic, kosher, wholesome, and delicious!