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.
print it
Memories of spuds are firmly rooted in one chef’s mind, just like the Watauga County potatoes she once unearthed.
The poignant voices of gospel music seem to rise from the soil of eastern North Carolina. The genre’s lineage is as rooted to the land as the crops growing in its fields.
In winter, when the weather is just right, water turns ethereally symphonic — if you stop to listen.
Far away from the summer buzz, Corolla quietens into a sleepy, seaside village during the winter. Here, on this strip of sand, visitors find themselves immersed in the northernmost reaches of our state’s coast, where the coldest season is a chance to celebrate solitude.
