This is the Lodge cornstick pan — a specialty cast iron baking piece with 7 wells cast in the shape of kernel-covered ears of corn. Pour cornbread batter into each well and bake, and each cornbread comes out shaped like a small corn-on-the-cob — the traditional Southern and farmhouse presentation. Cast iron heats the wells hot enough to form a crisp crust on every surface of the cornbread, which a regular muffin tin won’t do.
It’s the pan that comes out for holiday meals, Southern Sunday dinners, and barbecue spreads where cornbread is part of the table. Seasoned at the foundry and ready to bake. With normal care the pan outlasts any nonstick bakeware several times over, and the shapes come out cleaner every time the seasoning matures.
Lodge has been making cast iron cookware in South Pittsburg, Tennessee since 1896 — the longest continuously operating cast iron foundry in the United States. Every traditional black cast iron piece in the Lodge lineup is cast, seasoned, and packed at that Tennessee foundry.
