Buttermilk Corn Sticks While I was a student at the Culinary Institute of America, I had to make corn sticks everyday during my class at the American Bounty restaurant. Four corn stick pans, made out of cast iron, where placed on a large sheet pan. This pan was incredibly heavy. Once day a fellow student backed into me just as I was taking a corn stick pan out of the oven. His force pushed the hot pan against my forearm. The pan was so hot, I could hear my skin burning, sizzling really. It was the worst burn I received while at the CIA. (In fact, I think it is the worst burn I have ever received.)
It is a testament to how much I love these corn sticks that I still make them after this experience--and I do. The corn sticks require special pans. You can find them at cooking shops. . . . (to read the remainder of this article, please log in below.)
