Bloody Butcher Corn is originally from Virginia and grown since before 1845 by the Meadows family.
It seems to have originated from crossing Native American corn with white settler's seeds. The stalks are 10-12 ft. tall and have 2-6 ears each. Cobs are pink or red with red dent type kernels striped a darker red with an occasional white ear will appear.
Bloody Butcher is known for its fine, rich, sweet flavor that is good for flour, cornmeal or roasted corn when young. Good producer of heavy ears- can weigh up to 1/2 lb per ear when young and fresh. Withstands heavy winds, drought and heat.
Plant corn directly in warm and rich soil 1 or 2 weeks after last frost in spring. Germination is best in soil temperature of at least 60F. At 55F, it will be retarded, and at 50F there is minimal germination.
Plant 1-2" deep and thin to 8-10" apart in rows 30 - 36" apart. Planting 4-row blocks ensures better pollination than 2 long rows. Corn is ready when the silk on the ears is brown. Old timers say to get the barbeque hot as you go out to pick corn. The sooner it is cooked the tastier it is, and roasting it is heavenly!
The Master Gardeners at the historic Francis Land House Heirloom Vegetable Garden in Virginia Beach, Virginia are providing feedback on the donated seeds. Our garden consists of 35 raised beds, each four feet by twenty feet. The garden receives full sun all day and is fertilized with a combination of compost and commercial organic fertilizer. We grew this as a part of our Three Sisters demonstration display. The corn stalks grew tall and strong and we had excellent germination. Unfortunately the squirrels found the young cobs to their liking and we never did get to see any fully mature kernels. We have the same problem with our sweet corn and I am thinking of spraying with cayenne pepper next year.