When thinking of heirloom field corn that holds a significant place in our state’s history, West Virginians cannot help but mention Bloody Butcher Corn, which dates back to the early 1800s.
While most white and yellow corn varieties are harvested at a rate of 190 to 250 bushels per acre, the open pollinated Bloody Butcher is maximized at 100 bushels per acre. The stalks can grow to heights of 12 feet or taller, so wind and hard rains can knock the stalks down easily. Another reason is the corn’s days to maturity reach upward of 100 days. The corn will always produce two ears per stalk that are usually 10 to 12 inches in length.
But, why is it called Bloody Butcher? The Bloody Butcher corn is a white corn with tiny flecks of dark red mixed into the white kernels, like blood splatters on a butcher’s white apron, thus the name Bloody Butcher. Many seed savers say the origin of Bloody Butcher goes back to the mixing of white corn with red corn.
This heritage seed has been passed down through generations of families. In many cases, the seeds date back hundreds of years to when Native Americans were cultivating the seeds and passed them on to settlers. The corn was a staple for just about every aspect of survival. Most families raised Bloody Butcher corn for everything, including hominy, cornbread, animal feedstock and moonshine.
Today, Bloody Butcher is well known in West Virginia for its rich flavor and unique texture when ground to cornmeal to make delicious, hearty cornbread. Give it a try and experience one of Appalachia’s bounty of heirloom crops.
By Brian Sparks, WVU Extension Agent – Fayette and Nicholas Counties