On Fri, 30 Oct 2009 11:44:43 -0500, Becca > wrote:

>sf wrote:
>>
>> Cornbread is delicious no matter what you bake it in. That said, I
>> dug out my old (that I had bought brand new at the time) cast iron
>> cornbread molds... the kind that look like ears of corn. Way back
>> then, I wasn't very good at (dedicated to) seasoning cast iron so my
>> cornbread stuck and I lost interest in the molds. I rediscovered them
>> recently and really seasoned them up well so the molds bake perfectly
>> now. They make such cute cornbread sticks! Just makes you want to
>> gobble them up (with lots of butter, of course).
>>
>
>My mother's cornbread stick pan, is probably what my sister and I will
>be fighting over. lol

We had two of those and got rid of both of them. I've also go a
sectioned cast pan that's next to go and never been used. I might
give is a try but I'm not holding my breath in hopes I'll like it. I
make my northern style cornbread in a 8X8X2 pyrex pan. That's how I
like it so the southerners can sue me. I also use a 1/4 cup of sugar.
So HA!!!!

Lou