4 cups corn, drained
3 tablespoons flour
2 tablespoons sugar
1 teaspoon salt
¼ teaspoon pepper
2 tablespoons green pepper, chopped
2 eggs
2 cups milk
½ cup butter or margarine
Mix corn, flour, sugar, seasonings, and green pepper. Beat eggs until light. Add to corn mixture. Add milk. Melt butter in 2-quart casserole as you preheat oven to 350°. Tilt casserole dish to coat sides with butter. Stir in corn mixture. Bake for 1 hour or until firm in center.
Note: The Bateman Clan Cookbook is no longer in print.
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Why does this Haywood County town have some of the cleanest water in the state? It’s the result of the community’s efforts to keep the forests in its watershed pristine.
The spectacular views in North Carolina’s High Country aren’t just inspiration for writers, painters, and sculptors. Those landscapes — the rugged gray face of Grandfather Mountain, the vibrant fall leaves, the deep green meadows — are brushstrokes on Earth’s own canvas.
The sprawling vineyards and wide-open skies that stretch for miles across seven North Carolina counties offer relaxing getaways — not to mention some of the state’s finest wines — for Sunday drivers aching to escape the rush of city life.
Nothing lasts forever — and that’s what makes many of our cherished moments so special.
