Salads and Sides

Mexican Cornbread

1 cup yellow cornmeal mexican-cornbread

1/2 cup flour

1 tsp. hot pepper seeds

1/2 tsp. soda

1 tsp. salt

1/4 cup sugar

1 cup creamed corn

1 small green pepper, diced

1 small onion, diced

1/2 lb. sharp cheddar cheese

1/2 cup oil

2 eggs

1 cup buttermilk

Mix all ingredients together in a large bowl, then pour into a greased 9 x 9 inch pan for thick cornbread, or a 9 x 13 inch pan for a thinner cornbread. Bake 35 to 50 minutes at 400 degrees, or until a toothpick comes out clean.

This is delicious served with one of our Hot Pepper Jams. Great served with potato soup, a ham dinner or soup beans.

Berry Delicious Salad Dressing

FB DressingDo you have just a little bit left in the bottom of the jar of one of your West Virginia Fruit and Berry jams, preserves or fruit butters? Add one part vinegar to three parts oil in the jar. Add a little salt and pepper to taste. Shake vigorously and you’ll have a delicious vinagrette dressing. Any of our products will work.

Pour over salad or fresh vegetables.