Bloody Butcher Corn (Zea mays)
A beautiful multi-purpose corn! Dark burgundy ears can be roasted, ground into meal, and eaten as sweet corn if picked at the milk stage Often used as an ornamental variety. Towering stalks reach 10-12’ tall.
- 50 seeds minimum
- Germination: 7-10 days
- Maturity: 110 days
- Direct sow 1-2” deep in full sun 1-2 weeks after last frost date when soil temperature reaches 60°F+.
- Space plants 10-12” apart in rows spaced 12-24” apart.
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We've been growing hard corn for about 9 years now. We use the corn primarily for hominy, although we also grind some of it for other uses. We've tried various types of hard corn for making hominy with varying results. We grew Bloody Butcher a few years ago as part of that testing. What we found is that Bloody Butcher takes a bit longer to nixtamalize because of the outer hull, but it makes really good hominy that falls apart when it's boiled and then simmered all afternoon. It's the only hominy that we've tried that does that. That's quite helpful for someone like myself with few chewing teeth. I'm ordering seeds for this year because we're going back to Bloody Butcher corn for our hominy corn. The last time we grew it, the plants got between 10 and 12 feet tall on average and were strong plants. They gave us a really good harvest that year.
A most awesome corn! We planted this corn on new ground just added some horse manure, tilled it, waited a month, re-tilled, and planted. So it was probably our fault that we did not get a good germination rate; BUT what did come up, - ! Oh my! It was 10 foot tall and wind prove! On top of a hill with only a stalk here and there, not one blew over! And it produced 3 or 4 ears per stalk out producing any other corn I have ever seen or heard tell of; each ear had 14 to 16 rows and were a foot or more long!!! Truly AWESOME