My corn is dry. You know it’s dry when the kernels wiggle like loose teeth and come off the cob fairly easily. Getting the kernels off the cob is not hard. You can knock them off with your fingers or to speed up the process you can rub two corn cobs together. Do it over a clean surface as the kernels don’t know where exactly you want them to land, so they end up all over the place. Even more so if you let your kids do it. :)
Once the kernels were off, I cleaned them up by shaking them outside in the wind and using a strainer to get a lot of the chaff off them. Then I put some through my grain mill with the corn/bean auger in it and ground it into cornmeal. I thought it would be more red. It turned out kind of purple.
Purple cornmeal is good. Then I made my favorite cornbread muffins with it.
2 cups cornmeal
1 cup white flour
1 cup wheat flour (or 2 cups total white)
1 cup sugar
2 TB baking powder
A little salt
2/3 cup oil
6 TB butter, melted
4 eggs
2 1/2 cups milk
Preheat oven to 375. Combine cornmeal, flour, sugar, baking powder, and salt in large mixing bowl. In another bowl combine oil, butter, eggs, and milk, then add wet mixture to dry ingredients and mix. Spoon the batter into greased or paper lined muffin tins and bake 20 minutes or so. Makes 24 delicious muffins that your kids will be glad to have so they can eat less of the chili you’re serving and still get full. You know how that goes.
The muffins turned out kind of purple. Imagine that. Purple and golden. Kind of like LSU. Yeah, here’s the LSU muffins I made from Bloody Butcher corn.
There is a certain satisfaction in turning something from a seed into a meal. Just don’t ask my kids how many times at dinner I mentioned that we grew those cornbread muffins . . . :)
Keep preparing! Angela
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Awesome cornbread muffins! Geaux Tigers!
Wow! Grew the corn, made the meal…ate the muffins. You're like the little Red Bloody Butcher Hen. Way cool!! I need one of those mills! Really!!!
Ha! Tess that is hilarious! I guess it was quite little red hen-ish.
On a side note, I remember my mom read that story to us when we were kids . . . maybe she was trying to hint at something ;)
Fabulous! I love the purple muffins. Don't really care about LSU-sorry, but hubbys HS alma mater is purple and gold, so that will do :D
Those muffins look so good! Thank you for the recipe, and the self-sufficient encouragement!
Go LSU! Angela you are the best!
How cool is that! Good for you!!!
I hadn't seen your post about the Bloody Butcher Corn (what a name!), so what I read was "Bloody Butcher Cornbread" and I thought "Well, that must be an interesting variation on cornbread."
They look good. :)
Angela, thank you for your muffin recipe that uses Bloody Butcher corn meal. I work at the Mahaffie Stagecoach Stop and Farm in Olathe, Kansas, where we recreate the 1860s. This weekend we are harvesting our Bloody Butcher corn using our nineteenth-century farm equipment to show our visitors how things were done in the old days. We usually feed the ground corn to our chickens, but since I will be cooking on our 1866 cast-iron wood-burning stove tomorrow, I wanted to make something that our visitors can taste. I picked the corn, shelled it, ground it up with my coffee grinder, sifted it, and used your recipe to make some of the most delicious corn muffins ever! I know my co-workers and our visitors are going to be pleasantly surprised tomorrow. Thank you!
That is awesome! Thanks for your comment, that made my day. :)
I am a member of an Antique Tractor Society and we have a Fall Harvest Show in October. My husband and I make bean soup and would like to make cornmeal this show as many have asked for it. We grow Bloody Butcher corn here but it will not be ready before our show. I was wondering if you sell any cornmeal to the public.
I don’t. Sorry!