Any of you use those corn cob pans with any ...

[Shane Lewis]

... success?

I see them all over, but don't have one.

Seems like they wouldn't be deep enough to make good cornbread sticks, but I could be wrong.

Right now, I'm using small skillets to make one serving cornbread pucks.

[Chuck Fredrickson]

I've used them, work great. Trick is in getting them hot, not over filling and using C.B.'s "real southern cornbread" recipe. Do a forum search on it if you haven't tried it yet.

~chuck

[Claudia Killebrew]

I have one and have used it. Once. While it baked fine and fell right out, I was not impressed with the shape.

[C. B. Williams]

Cornbread stick pans give a crustier product. Much like a muffin pan, because the pieces are smaller which means more crust.

[Jeff Parsons]

I like the large Wagner 1318.

[Larry Pesek]

[size=12]I try and use all my CI and I do use a couple of different corn stick pans with good results.  My 2 favorite corn bread pans are an older LODGE divided skillet and my Griswold No 11 N.E.S. pan while the stick pans get used more around Thanksgiving and other holidays.

~Larry~[/size]

[C. B. Williams]

A must is to leave a small amount of whatever fat you are using in each cup and a hot pan to insure a good release. I use bacon fat brushed into all the crevasses. I use a small skillet to get some fat hot to mix with the cornbread, and a very small amount into each cup of the cornbread pan, put it in the oven until hot. It is a mess trying to pour the hot fat out of the cornbread pan.

[Duke Gilleland]

A must is to leave a small amount of whatever fat you are using in each cup and a hot pan to insure a good release. I use bacon fat brushed into all the crevasses. I use a small skillet to get some fat hot to mix with the cornbread, and a very small amount into each cup of the cornbread pan, put it in the oven until hot. It is a mess trying to pour the hot fat out of the cornbread pan.

DITTO [smiley=thumbsup.gif] The more you use them, the better it gets [smiley=thumbsup.gif]

[Sam Guy]

I  used mine this morning, to make corn bread sticks.  As was mentioned, I find they work best when well heated before putting the batter in.  I also give mine a squirt of Pam first.
Sticks bake up crusty and firm within about 16  minutes, at 375F, in my oven.

[Dwayne Henson]

I know they are pretty, but I still prefer to make cornbread in a skillet.

[Steve Butler]

C.B. hit it on the head, more surface area for more crust. Love that crust. I used a Lodge cornbread stick pan Sat. morning for saugage rolls. Made a small bed of homemade saugage, slipped a peach slice and a dab of cream cheese in  the middle and closed it up. Pressed them into the cornbread pan and baked them, Very good! The pan really browned the saugage well. I have a Lodge drop biscuit pan I use a lot for mini meatloaves, brownies, meat pies, etc.

[Steve Butler]

Iagree Dwayne, I use my skillet more often