Bloody Butcher Grits

Bloody Butcher is an heirloom breed of corn first recorded in the mid-19th century. The name comes from the color of the kernels, which are a striking, deep crimson color. After grinding—in this case, on a set of granite millstones—the grits are speckled with hints of red.

While the color is uncommon, the flavor is straightforward: it tastes like sweet, nutty corn. In fact, it tastes more like corn than fresh corn on the cob. That's thanks both to the Bloody Butcher corn, and to the careful stone milling, which preserves more flavor than modern milling methods.

Store your bag in the fridge or freezer to keep it tasting as fresh as possible for a good long time. When you're ready to cook it, it couldn’t be easier. Enjoy in the morning like oatmeal or serve as a side dish with dinner, with or without some cheese grated on top.