Yield: 8 to 10 servings.
6 cups corn
2 cups bread crumbs
1 stick butter
Salt and pepper to taste
6 tomatoes, sliced
Put a layer of corn on the bottom of a greased 3-quart casserole dish. Cover with a layer of bread crumbs. Dot the bread crumbs with butter, and salt and pepper to taste. Add a layer of sliced tomatoes. Dot the tomatoes with butter, and salt and pepper to taste. Alternate layers in this way until the pan is full. End with a layer of bread crumbs. Bake in a preheated 350° oven for about 30 minutes or until crumbs are brown.
Note: Bread of Life is no longer in print.
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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.
