Hikers visit Dry Falls in Franklin County.

Put ramekins on a baking sheet. Bake for 25-35 minutes, until puffed and golden. Remove from oven, and let stand for 5 minutes. With a flexible spatula, remove strata to

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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

Food

Rosemary and Goat Cheese Strata

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

Recipes

Aunt Dealy’s Corn Cakes

We love our cornbread. And corn pone, corn muffins, ash cakes, hoe cakes, cornmeal biscuits, spoon bread, and johnnycakes! Regardless of what you call it, this simple recipe for traditional corn cakes makes the perfect side for the any stew recipe.

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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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This story was published on Mar 01, 2001

Community Cookbook Series

For several years, Our State featured recipes from the pages of community and church cookbooks from around North Carolina. These dishes continue to be among some of our most popular and enjoyed.