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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Why does this Haywood County town have some of the cleanest water in the state? It’s the result of the community’s efforts to keep the forests in its watershed pristine.
The spectacular views in North Carolina’s High Country aren’t just inspiration for writers, painters, and sculptors. Those landscapes — the rugged gray face of Grandfather Mountain, the vibrant fall leaves, the deep green meadows — are brushstrokes on Earth’s own canvas.
The sprawling vineyards and wide-open skies that stretch for miles across seven North Carolina counties offer relaxing getaways — not to mention some of the state’s finest wines — for Sunday drivers aching to escape the rush of city life.
Nothing lasts forever — and that’s what makes many of our cherished moments so special.
