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!

17 of 18 found the following review helpful:

Great cornbread pan  Feb 08, 2002

I have always liked Lodge cast iron pans and this one is no exeption. This is a heavy well made pan that with proper care will last for generations.
The key to using a cast iron pan is to properly season it and keep it seasoned. For this pan, I rubbed it with melted Crisco and baked it for an hour at 400, then let it cool slowly in the oven. This should create a beautiful glossy black finish; if not, do it a second time and again whenever the seasoning has worn off. Always hand dry a pan like this, never let it air dry or it will rust.
I have never had a problem with cornbread sticking. I preheat the pan and then pour the batter into it. I use a small ladle for this and leave the pan right on the oven rack. When the cornbread is done you just flip it right out onto a plate. The only drawback I have had is that I usually have to make a few pansful of cornbreads sticks for them to last through dinner.

15 of 16 found the following review helpful:

Best cornbread I have ever had!  Feb 09, 2001

This pan makes the best cornbread I have ever had! These cornsticks have a crispy crust all over, much better than cornbread squares or wedges, which have crust only on a few sides. Plus, my four-year-old son loves the cute shape of the cornbread. I was initially afraid the cornsticks would not release well from the pan, but I had no problems at all. I think people who have experienced sticking with this pan must not have seasoned it properly. Before the first use, I followed the manufacturer's instructions for seasoning the pan -- this is crucial! Then, to bake, you preheat the pan with a little bit of shortening in it for ten minutes in a preheated oven. Take the pan out to fill with cornbread batter, and put it right back in the oven to bake for about 15 minutes. The cornsticks don't simply fall out if you turn the pan upside down; rather, you have to take a fork or knife or spatula and lift them out. I find the non-stick properties of this pan just get better with each use, as the carbonization on the surface develops. I am so glad I got this pan!

6 of 6 found the following review helpful:

Sometimes they come out, sometimes they don't  Dec 31, 2000
By M. J. Saddington "Eclectic Reader"
I come from a long line of Texas cast-iron users. Both my grandmother and my mother had these little cornbread cookers. Both my grandmother and mother could get their cornbread sticks out (with the exception of one stuck stick each time, don't ask me why........), but I never could.

Having said that, their PREFERRED mode of cornbread baking was in the small, cast-iron skillet ----- and I agree.

The cornbread sticks are cute, though.

4 of 4 found the following review helpful:

Cute Idea but not worth the trouble  Sep 21, 2010
By Pam Tee "mom,wife,fur-mom,book-blogger"
We've got two of these and must say that while cute as the dickens conceptually, they aren't worth the time. First of all, the corn image doesn't come out clearly. Secondly, they are difficult to clean after the first few times. Thirdly, you would need three to fit the corn mix of two Jiffy Cornbread boxes (which is mostly what we make.)

Now, if these facts don't set you back and you are still interested in purchasing this product, let me tell you that THE best way of getting the best corn kernel image is to coat the bottom with Crisco -- all veggie version please. You have your heart's health to maintain. We tried various versions of spray oil (ie, regular Pam, Pam-like spray with Flour, Grilling Pam) and the Crisco butter-flavored sticks worked best.

Pam T~
mom/blogger

See all 19 customer reviews on Amazon.com