Cornbread Baking Pans

Cornmeal recipes abounded in the nineteenth century, and cornbread in particular was very popular all over the country. It was baked in cast-iron skillets, some of which had divisions or partitions that formed wedge-shaped sections of cornbread. By about 1900, cast-iron “stick pans” that made long, thin sticks of cornbread were in use. By the 1920s, several foundries were making mold pans with more or less realistic corncob cups. Some of these pans were called “corn-” or “wheat-stick” pans. The most interesting pans look as if the casting molds to make them were created with actual corncobs, each kernel is so individualistic.