Average Reviews:
(More customer reviews)Frankly, when I am lazy, I whip up a batch of cornbread (yeah, yellow cornmeal, so sue me you Southerners, and I even use those cheap mixes when really pressed for time.) And I pour it into any handy square or round cake pan and cut it up for meals.
But...let's say you are serving guests and want some cornsticks to go with that chili. If you season this pan according to directions, and even throw out the first batch of sticks, (give them to the dog, he won't mind) you will eventually get a pan that lets you make lovely, brown, tasty cornsticks that look very nice served with a simple meal. Don't skimp on the oil or melted butter in the batter, and watch the sugar--it causes them to brown too fast if you overdo it.
Set these out in a nice basket and you won't feel so bad about serving chili from a can or the soup you threw together in a panic to get that hot meal on the table. Whew!
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Cast iron is cornbread's best friend and the Cornstick pan is a traditional favorite. 12" x 5 1/2" overall size Original finish. To season, follow these easy directions - Wash with hot, soapy water and a stiff brush. Rinse and dry thoroughly. Spead a thin coat of solid shortening or vegetable oil over the entire pan including handles and exterior surfaces. Line the lower oven rack with aluminum foil to catch any drippings and preheat oven to 350 degrees. Place cookware upside down on middle rack of oven and bake for 1 hour. Turn off the oven, leaving the cookware in the oven until cool. Your cookware will look slightly brown, instead of the familiar black but it is ready for cooking. It will blacken with cooking.
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