To South Carolinians, corn has traditionally been a major part of our diet. Many people start their day with grits. In the summer months we eat corn on the cob, sweet corn. When I was young, a trip to Tapp’s Department Store in Columbia was not only to shop for clothes, household items and makeup—they had a counter where ladies mixed powder by hand to match your skin color – a rite of passage for young girls – but to go to the basement for soup and corn sticks. Corn sticks are about the best kind of cornbread because the crust is fabulous. I have two cornstick pans – heavy cast iron with six cob shaped forms to hold the batter. The only problem is that if you have a lot of people, those twelve corn sticks don’t last long.
Corn sticks!
