Yield: 14 servings.
Note: This recipe calls for cast-iron corn-stick pans, but a 10-inch cast-iron skillet will work, too. Bake at the same temperature for 20 to 25 minutes.
1¼ cups yellow cornmeal
¼ cup all-purpose flour
1 teaspoon salt
2 teaspoons baking powder
2 large eggs, lightly beaten
1 cup buttermilk
3 tablespoons bacon grease, plus extra
Heat oven to 425°. Place corn-stick pans in preheated oven for 15 minutes. Meanwhile, combine cornmeal, flour, salt, and baking powder in a mixing bowl.
In a separate bowl, combine eggs, buttermilk, and 3 tablespoons of bacon grease. Add egg mixture to the dry ingredients and stir until just combined.
Remove corn-stick pans from oven and carefully brush each mold with bacon grease. Spoon batter into each mold, about ¾ full, and bake for 20 minutes or until edges are crispy and tops of corn sticks are golden brown.
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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.
