10/04/2021
As the holidays are just around the corner, we can’t help but summon feelings of warmth. Escaping the cool air under a warm blanket. Bringing your home to life with the warm scent of a candle. Filling a room with warm string lights. The kitchen overflowing with smells of a warm meal. A table surrounded by hearts filled with love and warmth. Sure, the football games are exciting, and the presents are great, but as we grow older, it’s the coziness and connection with one another that each of us craves. As is a Hatteras Island tradition, there’s no better way to connect with your loved one’s than over a good meal.
In the early days, folks on Hatteras Island were mostly self-sufficient. Getting to the mainland wasn’t a quick trip over paved roads and a fancy new bridge. There was a “ferry”, there was the Manteo-Hatteras Busline (driven by the late Midgett brothers and founders of Midgett Realty, Anderson and Stockton Midgett) and there were sandy beach roads. Folks made do with what they had, and as travelling wasn’t as easy as it is today, that often meant getting creative with their staples, and making sure they would go a decently long way. Boy, did they know how to make it work!
Throughout this blog series, we’re going to go around the table to introduce some old time Hatteras Island favorites. Favorites that invoke immediate feelings of warmth and family togetherness and memories of love around our family’s tables. First stop? Kinnakeet Cornbread.
Kinnakeet Cornbread Recipe
Ingredients:
Jiffy Corn Muffin Mix
8 oz Sour Cream
Canned Cream Corn
1 stick of butter
2 eggs
Directions:
1. Chop stick of butter into eighths and sit in bottom of 9×13″ baking pan. Turn oven to 400 degrees and put pan in the oven so that the butter melts while the oven is preheating.
2. Mix remaining ingredients in a mixing bowl, adding melted butter to the mixture once the oven is done preheating.
3. Bake for about 30 minutes or until very lightly browned on the top
