2 cups yellow cornmeal
1 teaspoon baking powder
½ cup corn kernels
1 tablespoon sugar
1 cup onion, diced
1 tablespoon Cajun spice
1 cup flour
1 egg, beaten
1 tablespoon garlic, chopped
1 cup tomato, diced
1½ cups milk
2 cups shrimp, cooked and chopped
Combine ingredients in a bowl, and mix thoroughly. Add more milk if the mixture needs to be moistened.
Heat oil to 375°. Spoon out batter, and fry in small batches for 3 to 5 minutes.
For the horseradish sauce:
2 cups mayonnaise
1 cup sour cream
½ cup bottled horseradish, drained
½ cup roasted red pepper, diced
Salt and pepper to taste
Combine ingredients, and serve.
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For 127 years, this Wilson County store has been keeping its community well supplied — by relying on people just as much as what’s on the shelves.
In art class, we learn to notice texture, form, color, and light. On the plate, those same techniques guide chefs, bakers, and makers across North Carolina, turning ingredients into compositions meant to be admired before they’re savored.
A full tray, an ice-cold sweet tea, and a midday break bring us back to our days at the K&W Cafeteria.
Explore hidden gardens and tasty places to eat and drink in Charlotte’s historic neighborhood.
