When I was growing up, my mom always made us corn sticks in a cast iron pan. I have fond memories of enjoying a corn stick slathered with butter and then dipped in chili. As an adult I had been keeping my eyes out for the same type of pan when I went thrifting. On two different thrifting occassion I was happy to stumble upon a cast iron corn stick pan at a reasonable price. Now I get to make corn sticks for my children, and it makes me happy to pass on the corn stick tradition (especially good with soups, stewes, and chilis!). I made them tonight (sans butter on top this time) with a yellow split pea soup, and for the first time Lukas not only (finally!) tried one but proceeded to eat two!!! My never-fail recipe (doubled) is the same one my mom still makes.You can jazz it up with cheddar cheese and green chilies or corn kernels (or whatever your imagination can think of!), but I often keep it as is so we can enjoy it reheated in the morning with butter and honey. Tonight I did 12 corn sticks (bake 12-15 min.) and my medium cast iron skillet and all the sticks were devoured. Looking forward to breakfast tomorrow morning!