Yield: 24 mini muffins.
1 cup all-purpose flour
1 cup yellow cornmeal
½ teaspoon baking soda
¼ teaspoon salt
1 cup buttermilk
1 stick unsalted butter, melted
⅓ cup sugar
2 large eggs
6 beef franks, cut into 1-inch pieces
Mustard and ketchup (optional)
Preheat oven to 375°. Lightly coat a mini-muffin tin with nonstick spray; set aside.
In a large bowl, combine flour, cornmeal, baking soda, and salt. In a separate bowl, whisk together buttermilk, butter, sugar, and eggs. Pour mixture over dry ingredients and stir using a rubber spatula just until incorporated.
Scoop 1 tablespoon batter into each cup and place 1 hot dog piece into the center. Place into oven and bake for 8 to 10 minutes, or until golden brown.
Remove from oven and let sit for 5 minutes before serving. Serve with mustard and/or ketchup (optional).
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To commemorate our 90th anniversary, we’ve compiled a time line that highlights the stories, contributors, and themes that have shaped this magazine — and your view of the Old North State — using nine decades of our own words.
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.
