2 cups of corn meal
½ teaspoon salt
½ teaspoon baking soda
1½ cups buttermilk, more or less
Make the stiff batter into round balls, rather than small ones, and flatten into cakes about ½ inch thick. Heat bacon grease or lard to medium hot, deep enough in the pan to run back and forth, but not too deep. Place cakes in the hot pan.
When cakes are brown (it will not take long), turn. They should rise and be light and happy. When both sides are brown whisk the cakes to the table.
They are best if slit across with a knife and filled with a slice of country butter. They’re good, too, topped with black molasses in place of dessert.
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To commemorate our 90th anniversary, we’ve compiled a time line that highlights the stories, contributors, and themes that have shaped this magazine — and your view of the Old North State — using nine decades of our own words.
From its northernmost point in Corolla to its southern terminus on Cedar Island, this scenic byway — bound between sound and sea — links the islands and communities of the Outer Banks.
Us? An icon? Well, after 90 years and more than 2,000 issues celebrating North Carolina from mountains to coast, we hope you’ll agree that we’ve earned the title.
After nearly a century — or just a couple of years — these seafood restaurants have become coastal icons, the places we know, love, and return to again and again.
