This isn’t a late Halloween post, although with a name like Bloody Butcher it would have been ideal with my annual Halloween Chili. Bloody Butcher is actually an heirloom variety of corn that you have likely seen more as an ornamental than an edible. It is, however, quite edible, in many ways, including as cornmeal. Don’t get excited, I am NOT grinding my own cornmeal. But, our awesome CSA Farmers do take the tedious time to grind it down and put it in our CSA boxes. It is similar in every way to yellow cornmeal but it sports a gorgeous purple hue.
We were in Charleston last week. Great town with fabulous food. I ate my weight in handmade biscuits and cornbread. So it was natural upon returning that I had to bring a little Charleston home with me. I admit, you likely won’t find Bloody Butcher cornmeal at your grocer. But, if it or any other heirloom variety does cross your path, consider giving this recipe a try.
Its heirloom status makes it extra special to make with the kiddos when talking about Thanksgiving Dinner old and new. I’d hate for my kids to grow up thinking the Pilgrims had boxes of Jiffy floating around in their pantry. This is the perfect recipe for this year’s table and those who are dining with us will certainly see some. I’ll be serving mine complete with Sarsaparilla Honey Whipped Butter, the honey of which we bought on a recent trip to Alaska. Ah, Alaska, that’s another post entirely… So many things to be thankful for this year- great trips, great friends, awesome family and even a new hound dog.
Bloody Butcher Cornbread with Honey Whipped Butter
Makes 12 muffins or one 8×8 pan
1 C. Heirloom Cornmeal
2 tsp. baking soda
1/4 tsp salt
1 3/4 C. flour
1 stick butter, melted
1 1/2 C. low-fat milk
Preheat the oven to 375. Melt the butter in the microwave. In a medium size bowl, whisk the butter and milk together. Add the egg and whisk until combined. In a medium sized bowl, combine the cornmeal, baking soda, salt and flour. Slowly add them milk mixture and combine thoroughly. Pour into pans and bake accordingly.
For muffins-20-24 minutes, For 8×8 pan 30-32 minutes