Some months ago, I posted about our experiences with Bloody Butcher, a corn variety we grew in our backyard last summer […Bloody-Awful-/]. I thought this variety of corn was pretty awful off-the-cob.

But that’s the thing: as one commenter to that thread pointed out, this variety of corn is “used for flour.” I didn’t know that, but I always appreciate when comments to my posts actually contribute to my understanding, even if that means calling me out on an error – and eating Bloody Butcher off the cob was clearly an error.

Growing up in the city, and in the North where this type of corn is less common, I was unclear that some corn is to be eaten off the cob and other corn – like Bloody Butcher – is to be used for corn meal.

Last month, I was at the Chatham Vineyards on Virginia’s Eastern Shore [] for dinner and was given a bag of Bloody Butcher cornmeal that I brought home.

For Thanksgiving, Carolyn used the Bloody Butcher cornmeal, mixed with some of the Bloody Butcher corn kernels she’d frozen in September, to make perhaps the best cornbread I’ve ever had. It was luscious and nutty, with good texture from the kernels mixed in with the meal, just a wonderful baked good.

So I want to thank C.V. Mansoor from Cincinnati, who responded to my original Bloody Butcher thread and offered a helpful correction. Please pardon my city boy ignorance.

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David Hammond

David Hammond, a corporate communications consultant and food journalist living in Oak Park, Illinois, is a founder and moderator of, the 8,500 member Chicago-based culinary chat site. David...