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When we stone-mill this heirloom corn from the 1800s, 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. It makes a fabulous cornbread, of course, but you can also use it in corn muffins, cookies, cakes, crackers, and more!
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Created a wonder cornbread from this product. I am enjoying it immensely.
What flavor!! Really adds to my cornmeal muffins, batter bread and yoghurt cornmeal waffles. Wonderful stuff.
I made cornbread with this cornmeal using the recipe on this site which is similar to the recipes I have used in the past. My family agreed hands-down that the flavor of this cornbread was very good and better than "regular" cornbread.
Best cornmeal I have eaten, has great flavor, good deal, be back for more.Thanks!!!
Both the Bloody Butcher and Golden Yellow Cornmeal make amazing cornbread. The Bloody Butcher gives a great color and a slightly nuttier taste. I love working with these flours.
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!