I have a collection of vintage corn stick pans. The pans come in many sizes, and different styles of corn. I have some small ones for dutch oven use. Cooking with them is a challenge, there is a certain way to use the pans. The pans must be well greased and preheated before the batter is put into them. Otherwise...the batter sticks so bad, you will have trouble cleaning the pan. Country Living Magazine October 2012, is featuring on page 114 an excellent recipe. www.countryliving.com The recipe uses just 5 ingredients. So all of you that have been fustrated with a cornbread stick pan try this one. Or...if you are interested, look for a used pan at the thrift store near you, the price is usually good there.
