Take your cornbread to the next level with this cast iron beauty from the Ina Garten-approved Lodge. (Amazon)
Sweet corn season is still going strong. There is seemingly no limit to what you can make with this summer's bounty, but cornbread made with fresh kernels is among the favorites. If you want to bake outside plain old squares, this castiron pan from Ina Garten-approved Lodge can turn your cornbread into adorable corn-shaped cornsticks for just $20 (was $30) at Amazon.
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Durable and adorable, this pan yields evenly baked cornbread.
You can find cornbread pans that cost upwards of $50, but this sturdy pan will last pretty close to forever for less than half the price (and the little cornsticks they yield are too cute to pass up!). You'll get some use out of now while it's sweet corn season, but come Thanksgiving, you'll get a lot more mileage out of this pan.
If you've ever watched Ina in action, you know she loves her Lodge cast iron skillet (she uses one for her fan-favorite skillet lemon chicken). Lodge makes high-quality cast iron cookware that can last a mighty long time if you take care of it (read: don't put it in the dishwasher). This pan is pre-seasoned with natural vegetable oil which makes it non-stick so your cornsticks come loose with the slightest nudge. Because it's made with heavy-duty cast iron, it provides even heat distribution and retention for perfectly baked cornbread with a crispy crust every time.
It has a handle on each end so you don't accidentally dip your fingers in batter before it goes in the oven, and they make it easy to grip with oven mitts when you take it out.
This adorable vessel has already won over Amazon shoppers.
"LOVE the crisp it puts on my cornbread pones," shared a happy baker. "I had seasoned it before I read that that was unnecessary. I use an avocado oil spray lightly before each use and bread easily comes loose. Then I simply empty the crumbs and wipe clean and repeat. Easy peasy!!! Thanks for having this unsubstituable item."
"Growing up my great-grandmother always made cornbread sticks in one of these and it was always perfectly crispy on the outsides," wrote a fan waxing nostalgic. "This was always a favorite when I visited. It holds heat well, easy to clean and even brings back good memories."
"As an executive chef, I used to serve cornsticks at one of our golf club cafes," wrote a pro cook. "The pans we used did not come close to the high quality of this pan. It is seasoned, thick-walled and has a base that will not rock on an oven rack."
Some shoppers say the pan could use some adjusting.
Wrote one shopper: "Only problem is the extended 'handles' on the ends did not fit into my toaster oven, so I had to heat up the big oven! Still need some time to get them seasoned well."
If you've never used cast iron before, another cornbread baker offered a tip: "Make certain to oil VERY HEAVILY with nonstick spray. Put batter in a cold pan and then in a preheated oven. Won’t stick. Just wish it made seven cornsticks, then it would hold a whole box of Jiffy mix."
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The reviews quoted above reflect the most recent versions at the time of publication.
