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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In North Carolina, spring brings the scent of fresh-cut grass and memories of helping Dad mow the lawn.
Nostalgic burger joints are like time machines, delivering something extra special that keeps us coming back.
This tiny city block in downtown Greensboro once had a gigantic reputation. Not so much for its charbroiled beef patties — though they, too, were plentiful — but for its colorful characters and their wild shenanigans.
In the 1950s, as Americans hit freshly paved roads in shiny new cars during the postwar boom, a new kind of restaurant took shape: the drive-in. From those first thin patties to the elaborate gourmet hamburgers of today, North Carolina has spent the past 80 years making burger history.
