Appalachian grown, sourced from small local farms.

Rustic Comfort Food

Seasonally changing menu with local ingredients.

Local Groceries

Preheat your oven to 400°F (200°C). Grease a 9x13 inch baking dish with butter or non-stick spray.

Prepare the Oven

In a large mixing bowl, combine cornmeal, baking powder, and salt. Stir well to combine.

Mix Dry Ingredients

In another bowl, whisk together buttermilk and eggs until smooth. Gradually pour the wet mixture into the dry ingredients while stirring to avoid lumps.

Combine Wet Ingredients

Fold in shredded cheddar cheese, crumbled bacon, and chopped green onions into the batter until evenly distributed.

Add Cheese and Bacon

Pour the mixture into the prepared baking dish and smooth it out. Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

Bake

Allow the dish to cool for a few minutes before slicing. Serve warm and enjoy!

Cool and Serve

Cornmeal

Buttermilk

Eggs

Baking Powder

Salt

Cheddar Cheese, shredded

Cooked Bacon, crumbled

Green Onions, chopped

Butter, melted

Dice the heirloom tomatoes, slice the cucumbers, and chop the red onion and fresh basil.

Prepare the Vegetables

In a large mixing bowl, combine the diced tomatoes, sliced cucumbers, chopped onion, and basil.

Combine Ingredients

In a small bowl, whisk together olive oil, red wine vinegar, salt, and black pepper.

Make the Dressing

Pour the dressing over the vegetable mixture and toss gently to combine.

Toss the Salad

Serve immediately or chill in the refrigerator for 30 minutes before serving.