There’s a reason Bloody Butcher fell out of favor to become an “Heirloom Variety” rather than today’s standard; if you like the corn hulls that get stuck between your teeth after eating popcorn, then you’ll love Bloody Butcher grits. And, there’s no amount of cooking that’s going to soften those pieces of hull, and no amount of cheese in your grits that’s going to mask that texture. Also, rather than a more aromatic “corn” flavor and fragrance as I expected, it almost had a very, very slight “bitter” aftertaste, which I personally believe came from the red hulls, which I wasn’t anticipating. I actually like bitter flavors (dandelion, endive, campari, etc), but, not in my cornmeal / grits. I received an email asking me to review the product, that’s my honest opinion. But, I do still want to taste the bourbon made from Bloody Butcher. I have a feeling I will like it.
Best grits ever.
These are so great. Once I tried these I won’t eat any other. They are so flavorful and make wonderful cornbread.
These are by far some of the best grits I have ever used. They taste wonderful.
At first I had trouble with the corn hulls. However, after making cheesy grits with them I was thrilled. Very good flavor and the hills are still there but the cheese keeps them from getting caught in my teeth.
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!