Yields: 12 servings.
1 corn bread cake, crumbled
2 eggs, boiled and chopped
½ cup red onion, diced
3 or 4 celery stalks, diced
Mayonnaise to taste
1 small can Mexican corn
1 small can white corn
2 chopped Roma tomatoes
4 to 6 slices bacon, cooked crisp and crumbled for garnish
½ cup Cheddar cheese, shredded
Combine corn bread, eggs, onion, celery, mayonnaise, Mexican corn, white corn, and tomatoes. Top the salad with crumbled bacon and Cheddar cheese. Refrigerate salad overnight.
Order a copy
To purchase North Carolina’s 4-H Centennial Cookbook, call (919) 515-1680 or visit go.ncsu.edu/4-h_centennial_cookbook.
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.
One of the last old-school fish houses in Onslow County stands sentry on the White Oak River. Clyde Phillips Seafood Market has served up seafood and stories since 1954 — an icon of the coast, persevering in pink.
