Owing to its phenomenal flavor, striking blood-red color, suitably macabre name, and Old Dominion pedigree, I name Bloody Butcher Cornbread the official 2015 Virginia State Bread of Halloween.
Even though not as commonly associated with Virginia as, say peanuts or ham, Bloody Butcher corn traces its roots directly to the state, where the first reference to the variety, a style of dent corn ideal for flour, cornmeal, and grits, was made in 1845.
When Bloody Butcher was named, referencing, as the story goes, the bloodied apron of a butcher, slasher films hadn’t yet been invented.
Back then, I imagine the colorful words connoted something of the ordinary facts of life, rather than the horrifying, especially for farmers, who would have had intimate knowledge of processing meat.
Until the recent whole-animal butchery renaissance, the sight of a bloodied butcher apron (more…)