2 cups milk
1 teaspoon salt
1 tablespoon sugar
1 cup cornmeal
¼ cup butter, melted
3 tablespoons bacon or ham drippings
3 eggs, beaten
Preheat oven to 375˚. In a medium saucepan, bring milk to a boil, whisking occasionally. While whisking, pour in dry ingredients. Whisk to incorporate ingredients until mixture is “like mush.” Add butter, drippings, and eggs; mix until uniform. Pour into 1½-quart greased casserole dish and bake until lightly browned, about 30 minutes. Don’t overcook; it should be soft. Serve hot.
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Five decades since boyhood summers at White Lake, a writer returns to see what time has changed — and what the water remembers.
At both the turn of the century and today, Beaufort’s waterfront has attracted a hum of commerce and community. At its heart, a historic avenue tells that history, from the stately double-porched homes to the sound of ships announcing their arrival at port.
Grab your goggles and dive into historic pools and nostalgic swimming holes, where cool relief and summer traditions have stood the test of time.
The smoky signature on our summer dinners isn’t the only lingering effect of an evening spent around the grates.
