This quirky little pan is one of our favorite things in our mother's kitchen. It's old, deceptively heavy, and not multi-functional at all, but it turns out the hottest, most irresistible little corn sticks.Corn bread made in a cast iron pan is downright delicious. It gets a golden, buttery crust on the bottom and just looks like cornbread should, softly nestled in its strong iron walls.
This particular pan, passed down from grandmother to mother, is really more of a novelty. It bakes tiny scoops of batter, so you're refilling for at least three rounds rather than popping in one pan and being done with it.
But the sticks, imprinted to look like ears of corn, give you a bit more crust, if you like that, and they're so easy to eat—like biting down a pickle. No crumbs spread everywhere over your plate. Perfect for dipping into things.
Ours is vintage, and you can find plenty of old ones on Ebay. But a few manufacturers still make them new. Both of the ones below are available at Amazon.