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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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.
