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  • Product Info

    We separate our millstones slightly to create this medium-coarse grind of heirloom Bloody Butcher corn. It makes a great pot of polenta or grits, but can also be used in cornbread and other baked goods, especially if you soak it ahead of time to soften the “grittiness.” It's great as an inclusion in breads.

    Bloody Butcher is an heirloom variety first named in the 1800s, although of course its predecessors were developed by Native Americans over thousands of years. When we stone-mill it, the air is full of a mouth-watering aroma, and when you cook with it, you’ll smell and taste all of its fresh, sweet, "corn-y" notes.

  • Great to Use In:

    Grits, Polenta, Pound Cakes, and as an inclusion in breads.

  • Milled From:

    Organic Bloody Butcher (Heirloom Corn)

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  • more info:

    Because our polenta/grits 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 12 reviews
Dominic Iradi
Leave it to the critters - and to making bourbon.

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.

Judi Holley

Best grits ever.

Marian Moss
The only grits we’ll eat.

These are so great. Once I tried these I won’t eat any other. They are so flavorful and make wonderful cornbread.

Dave Owens
Best Grits

These are by far some of the best grits I have ever used. They taste wonderful.

Ellen Bloomfield
Amazing cheesy grits

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!