Description
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.
These 4-bite cornsticks are perfect for adults who prefer the crispy exterior to the fluffy interior of cornbread. And this little cast-iron pan is meant to be around forever–the manufacturer has been making them since 1896! Cast iron is the original nonstick cooking surface–with proper care and seasoning, it turns glossy black, with a hard “crust” that makes sticking a near-impossibility. If you notice sticking, just follow the included directions for re-seasoning. This pan is about as corny as baking pans get–but in a very tasty way. –Jill Lightner
Makes light and crispy cornbread and muffins
Each cornstick measures 5 inches by 1-1/2 inches
Cast iron; hand wash with stiff brush and dish detergent
Makes 7 cornsticks at a time
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