From the Washington Post
Bloody Butcher corn bread at the Dabney
The name is pretty gruesome, yes. Even though Bloody Butcher sounds like a nickname for a slasher pic villain, it refers to a type of red heirloom corn that has been grown in the United States since 1845. The corn’s Virginia ties make it a perfect fit for chef Jeremiah Langhorne’s Mid-Atlantic restaurant. The griddle-cooked corn bread, served in a cast-iron skillet, is more savory and dense than what many of us are accustomed to. But what makes this particular corn bread so special is that the corn’s famously crimson hue carries over: Instead of a sweet, yellow, cakelike corn bread, this one is studded with flecks of maroon.