Stephen, I was doing some TH-cam cruising, looking for corn stick recipes, and I found this video. Thank you! I got so excited about trying it, that I got my pans out that very night and gave this recipe a try. Fabulous! They turned out SO GOOD! I can hardly wait to watch all your other videos. God bless you!
I went out and bought 2 bsr cornbread pans just to make this recipe and it was really good I don't even like cornbread lol unless it's sweet but I will be making this all the time now
Aww man, I liked the way you dbl your pan and I'll definitely try this along with your recipe. And last but not least, thank you for sharing God's word, blessings come to you from Benton Arkansas. God bless.
Bro! Those look amazing. Love the double pan idea to make them a whole ear of 🌽 ea. I bet bacon would be awesome added to the mix. Thanks for sharing! 🙏 😉
Great job and demonstration. I watched other videos but I like yours better because you used a corn stick pan on top as well to make an entire corn shape. That makes a huge difference.
Hello again, Stephen! I felt that, since I had commented on other videos, I should let you know that this is the very recipe that lead me to subscribing to your channel. Little did I know what I would learn thru you today! Thank you so much for everything that you share with us. I was craving a good Mexican Cornbread recipe, and it brought me to you, no doubt thru the Lord. I did not expect to spend 2 hrs of my day watching numerous videos, but I cannot express how much I appreciate the discovery of your channel. I am still craving the cornbread, but I do believe that I will hold off until I can first test my pans for lead. Thank You so so much!
Lately, I have been adding a little more meal and a little less flour to give it more of a cornbread texture. Don't be afraid to experiment to get it tweaked to your taste.
Nice video. And thanks to you I was able to identify the corn stick pans I inherited from my mother as Birmingham Stove and Range! I have found that the cornbread cooks much faster in the corn stick pans that in a skillet or baking dish, probably because of the small surface area of the sticks. So, adjust your cooking time down to avoid drying them out.
I recently refurbished my rusty cast iron pans because I got tired of constantly replacing the nonstick ones. They're not collector worthy or anything but I have learned alot from your videos. What is your opinion on enameled cast iron?
I do not currently have any enamel cast iron but would like to have some. I would especially like to have an enameled Dutch oven for cooking things like spaghetti sauce and soups with high acidity. High acidity Foods are usually pretty tough on seasoning. I have a few pieces that are not collectible but are Great users. That is the number one reason for acquiring cast iron cookware. Of course the collecting part is really fun too.
@@castIroncookware I won a Le Crusett (not sure just now how that’s spelled) Dutch oven. A big one too. I guess they cost a lot and are made in France. I bake bread in it, and make baked spaghetti in it too. It’s a fantastic pot!
I always wondered about those pans. I thought they were actually for cooking corn on the cob, laugh out loud !!! Your 🌽 bread turned out beautiful!!! Will have to add some of your ingredients the next time I make cornbread.
Fantastic job Steven! Looks yummy. I think I am going with my # 8 BSR skillet though. Because I don't have any cool corn stick pans. You rock! See you next week.
Thank you. They were really good. They will be just as good in any shape or size pan. It's just fun playing around with the corn stick pans. The kid in me likes the novelty of the little corn ears.
Steven, man the studio walls & pan collection is looking great!!! I cannot believe you did not butter up some "corn" bread and chow down!!! Thanks for sharing the word.... it's as great as the cornbread!!! w.w.
I actually just saw a smaller corn stick pan this morning at this flea market I go to on Sundays. Honestly though, I don't think it's taking meant for using. I'm sure you could, but the size of it....unless you're making corn sticks for toddlers...seems like a novelty.
Fixing to try making some cornbread in one I recently picked up at an estate sale. It has a small V on the bottom, looks like possibly a Roman numeral 5. I have several others I have never used.
@@castIroncookware I used the spray, possibly not enough because it did stick. Used Jiffy mix and added corn oil to the batter also. Plan on trying again, it was already seasoned so I think it wasn't enough oil and spray. Also does it need to cook longer?
@@crewnail1763 Lately, I have been doing 15 minutes with the top and 5 after the top is removed. That way you can see and judge the remaining time better.
Mine always stick and I can’t get them out. I do have to say that I have not heated them prior to putting the battery and do you think that’s the reason that it’s sticking?
What is your countertop and/or mat made of? If I sat my 500° pans on my countertop there would be a big footprint that looked like the pan where it was when I picked it up.
That little mat is rated for 450° in the oven. I was pushing the threshold a little bit. I was a little bit worried about what my countertop would look like when I was finished but thankfully it was unharmed. I did keep the lids stacked up on a potholder while I was getting ready to put them on.
@@bethwilson897 I think he puts the pans in the cold oven then turns it to 500°. Once the oven reaches temperature the pan should also be at 500°. I hope this helps you. This is how I do my cast iron pans and it always works just fine.
I think that it would probably make about to small skillets worth. I usually just keep an eye on it and when the top gets golden brown, it's done. Also, some people like it a little more crusty than others.
I'm trying to cook it in a 10 1/2 skillet right now. After 20 minutes @500 degrees it's not done yet, still wiggles when shaken... I just reduced the heat to 450 so it can cook longer and hopefully not burn the outside.
Ten years ago we found an old unmarked cornstick pan in the dirt while doing some landscaping. It looks identical to your Birmingham Stove and Range cornstick pans. I spent many hours cleaning and seasoning it to a beautiful black. Can you tell me anything about the unmarked pan? Thanks, Elaine Lominac
@@castIroncookware Is there a way to tell if the unmarked is Century or Red Mountain? And I also just picked up a nice Century series for under $10 to go with the other one. Now I can make the corn cob sticks like you did LOL.
I was going to make a video this week making cornbread in my Griswold muffin pan, well, officially it's a popover pan, and my Wagner Krusty Kobs junior sized pan. Now I might hold off until I get another corn stick pan. :)
I received a large cornbread pan. No marks. All are going the same direction and it has two small bumps on the back for balancing. The handles are half circles. What name do you think it is ?
For the muffin style pans, non stick oven spray is your best friend. It doesn't hurt on the first few times on regular cast iron cookware skillets as well. Just to give it a good start.
I have seen quite a few of the BSR corn stick pans that do not have any markings. I am not sure what is up with that. I do believe that they are BSR but It is possible that they are some form of copy. Maybe Asian.
I have been looking for.larger corn stick pan my on regret my Aunt at one time.made these on sunday but.tasted like hush puppies I didnt learn how to make
Wagner made some larger corn state plans that are still able to be found. BSR and Griswold made them too but are harder to find. There are plenty of the regular size out there.
No wonder I cannot find any corn pans.... you got em all!!!
Stephen, I was doing some TH-cam cruising, looking for corn stick recipes, and I found this video. Thank you! I got so excited about trying it, that I got my pans out that very night and gave this recipe a try. Fabulous! They turned out SO GOOD! I can hardly wait to watch all your other videos. God bless you!
8 pans! Double sided! Too cool. Just got 2 more of these exact BSR pans for $8 each this weekend and can't wait to try this trick. 😎👍.
I went out and bought 2 bsr cornbread pans just to make this recipe and it was really good I don't even like cornbread lol unless it's sweet but I will be making this all the time now
Aww man, I liked the way you dbl your pan and I'll definitely try this along with your recipe. And last but not least, thank you for sharing God's word, blessings come to you from Benton Arkansas. God bless.
WOW! They look great! Thank you!
Bro! Those look amazing. Love the double pan idea to make them a whole ear of 🌽 ea. I bet bacon would be awesome added to the mix. Thanks for sharing! 🙏 😉
Im convinced this is a must try....and some chili as well....👍👍
Chili and cornbread. I match made in heaven. Now that the weather is cooling off, I need to be working on a good chili recipe.
Great job and demonstration. I watched other videos but I like yours better because you used a corn stick pan on top as well to make an entire corn shape. That makes a huge difference.
It's a lot of fun making them that way too.
Hello again, Stephen!
I felt that, since I had commented on other videos, I should let you know that this is the very recipe that lead me to subscribing to your channel. Little did I know what I would learn thru you today!
Thank you so much for everything that you share with us. I was craving a good Mexican Cornbread recipe, and it brought me to you, no doubt thru the Lord.
I did not expect to spend 2 hrs of my day watching numerous videos, but I cannot express how much I appreciate the discovery of your channel.
I am still craving the cornbread, but I do believe that I will hold off until I can first test my pans for lead.
Thank You so so much!
Lately, I have been adding a little more meal and a little less flour to give it more of a cornbread texture. Don't be afraid to experiment to get it tweaked to your taste.
Thanks for the recipe and especially the Bible verse
Thanks! Made mine in Lodge corn stick pans, and just as you showed, and they turned out great! Going to make these a lot...
They are one of my families favorites as well.
Yummy!!!!! I'm going to try this. Thanks for sharing!
They are my favorite cornbread.
Nice video. And thanks to you I was able to identify the corn stick pans I inherited from my mother as Birmingham Stove and Range! I have found that the cornbread cooks much faster in the corn stick pans that in a skillet or baking dish, probably because of the small surface area of the sticks. So, adjust your cooking time down to avoid drying them out.
I should have said the large surface area of the sticks. Small mass with large surface area = fast cooking.
these look amazing, might have a reason to buy a couple cornsticks, i hope the recipe is almost as good in normal pan
It's a great recipe. Although it does better in a cup styled pan. Muffin pans are great too.
That was nice to watch. I like adding similar ingredients to my cornbread that I cook in my cast iron skillets of different sizes.
Experimenting is a lot of fun.
Amen to that, thanks for the video.
Always a great video! Thanks for all your work!
You're welcome and thank you for watching.
@@castIroncookware Always!
now i see it thanks
I recently refurbished my rusty cast iron pans because I got tired of constantly replacing the nonstick ones. They're not collector worthy or anything but I have learned alot from your videos. What is your opinion on enameled cast iron?
I do not currently have any enamel cast iron but would like to have some. I would especially like to have an enameled Dutch oven for cooking things like spaghetti sauce and soups with high acidity. High acidity Foods are usually pretty tough on seasoning. I have a few pieces that are not collectible but are Great users. That is the number one reason for acquiring cast iron cookware. Of course the collecting part is really fun too.
Please be sure to test older enameled cast iron for lead. Some have tested positive. Be safe!
@@castIroncookware I won a Le Crusett (not sure just now how that’s spelled) Dutch oven. A big one too. I guess they cost a lot and are made in France. I bake bread in it, and make baked spaghetti in it too. It’s a fantastic pot!
@@trumpwonbigbidenlostbig158 Those are super nice.
I always wondered about those pans. I thought they were actually for cooking corn on the cob, laugh out loud !!! Your 🌽 bread turned out beautiful!!!
Will have to add some of your ingredients the next time I make cornbread.
You now gave me the reason I was looking for to buy a couple (or more) cornstick pans! 😂
Great video❣️
Those are a favorite snack at our house.
5:32 STARTS
Looks delicious my friend!
They were really good. Thank you for watching.
Fantastic job Steven! Looks yummy. I think I am going with my # 8 BSR skillet though. Because I don't have any cool corn stick pans. You rock! See you next week.
Thank you. They were really good. They will be just as good in any shape or size pan. It's just fun playing around with the corn stick pans. The kid in me likes the novelty of the little corn ears.
Stay safe my cast iron friend
Steven, man the studio walls & pan collection is looking great!!! I cannot believe you did not butter up some "corn" bread and chow down!!! Thanks for sharing the word.... it's as great as the cornbread!!! w.w.
Two kinds of bread.
I’ll have to try this! I don’t even have two matching corn stick pans though, so it will have to be in a skillet.
Ouch! Glad you didn't drop a Bundt pan. Corn sticks look yummy.
That one is going to stay with me for a while.
I actually just saw a smaller corn stick pan this morning at this flea market I go to on Sundays. Honestly though, I don't think it's taking meant for using. I'm sure you could, but the size of it....unless you're making corn sticks for toddlers...seems like a novelty.
Thank you for sharing this - great ingredients and they look delicious!
You're welcome. They were delicious and thank you for watching.
You entering this for next year's Festival? Looks so good, thanks for sharing!
Awesome! It is really tasty. Thank you for watching.
Do you use plain or self rising corn meal along with the self rising flour, baking soda and baking powder.?
I use self rising. The addition of all of the other ingredients makes that necessary.
That was a lot of cheese !!!! thank you .
That is what makes it so good.
Fixing to try making some cornbread in one I recently picked up at an estate sale. It has a small V on the bottom, looks like possibly a Roman numeral 5. I have several others I have never used.
Nonstick cooking spray will be your friend. Especially until it gets a good seasoning.
@@castIroncookware I used the spray, possibly not enough because it did stick. Used Jiffy mix and added corn oil to the batter also. Plan on trying again, it was already seasoned so I think it wasn't enough oil and spray. Also does it need to cook longer?
@@crewnail1763 Lately, I have been doing 15 minutes with the top and 5 after the top is removed. That way you can see and judge the remaining time better.
Mine always stick and I can’t get them out. I do have to say that I have not heated them prior to putting the battery and do you think that’s the reason that it’s sticking?
Giving them a good spray with nonstick cooking spray helps a lot.
What is your countertop and/or mat made of? If I sat my 500° pans on my countertop there would be a big footprint that looked like the pan where it was when I picked it up.
That little mat is rated for 450° in the oven. I was pushing the threshold a little bit. I was a little bit worried about what my countertop would look like when I was finished but thankfully it was unharmed. I did keep the lids stacked up on a potholder while I was getting ready to put them on.
So, you start with a 500 degree oven to preheat the pans. What is the baking temperature? Thanks so much.
I bake at 500 as well.
Do you preheat oven to 500 before putting empty pans in to heat. Or do you put pans into a cold oven to stay in until oven reaches 500 degrees?
@@bethwilson897 I think he puts the pans in the cold oven then turns it to 500°. Once the oven reaches temperature the pan should also be at 500°. I hope this helps you. This is how I do my cast iron pans and it always works just fine.
Looks fantastic and I want to try. I o my have a skillet. How would you adjust the cook time for that? How much does it make? Is it two skillets full?
I think that it would probably make about to small skillets worth. I usually just keep an eye on it and when the top gets golden brown, it's done. Also, some people like it a little more crusty than others.
I'm trying to cook it in a 10 1/2 skillet right now. After 20 minutes @500 degrees it's not done yet, still wiggles when shaken... I just reduced the heat to 450 so it can cook longer and hopefully not burn the outside.
@@thesphinx1817 Lowering the temperature a bit is a good idea for a thicker pan full.
Ended up cooking about 35 minutes and turned out great!
@@thesphinx1817 Awesome! I am so glad to hear that.
I can’t find one that has the handle on it, I’ve looked everywhere
They are a little bit tough to find. The ones with the handle is called the Handy Dan corn stick Pan.
Ten years ago we found an old unmarked cornstick pan in the dirt while doing some landscaping. It looks identical to your Birmingham Stove and Range cornstick pans. I spent many hours cleaning and seasoning it to a beautiful black. Can you tell me anything about the unmarked pan? Thanks, Elaine Lominac
Yes, come I can a little bit. Depending on the maker. You are welcome to send pictures to my email. lovemyci@charter.net
Have you ever seen a BSR corn stick pan that is unmarked? I just got one for less than $10 but it is completely unmarked. In nice shape too.
I have seen a few.
@@castIroncookware Is there a way to tell if the unmarked is Century or Red Mountain? And I also just picked up a nice Century series for under $10 to go with the other one. Now I can make the corn cob sticks like you did LOL.
They say bagged shredded cheese contains a preservative to not make each strand stick together.
How do I keep the corn sticks from sticking? Thanks
I always spray them with nonstick oven spray and never have any problems.
Cast Iron Cookware I did that and heated it in the oven also.
@@patherman5861 Always spray the pans after they are hot just before I put in the cornbread mix. They should get better each time they are used.
I was going to make a video this week making cornbread in my Griswold muffin pan, well, officially it's a popover pan, and my Wagner Krusty Kobs junior sized pan. Now I might hold off until I get another corn stick pan. :)
These were really fun to make and more fun to eat. I'm looking forward to watching your video when you get it made.
I received a large cornbread pan. No marks.
All are going the same direction and it has two small bumps on the back for balancing.
The handles are half circles.
What name do you think it is ?
Sounds like a Lodge. The ones with the bumps are a little older than the other ones that they made.
@@castIroncookware thank you sir.
I hope to visit your store soon.
U r welcome to visit me any time. PEARL HARBOR.
@@barrymitchell7732 I do not currently have a store but I do have an online website for my Easy Beezy cast iron seasoning. cicookware.com
for your meal, is it self-rising or not? Thanks
Yes, I used self rising meal.
what kind of hot pad gloves are you using?
Grill Armour.
My cornbread always stuck to my pan, so gave it away.
For the muffin style pans, non stick oven spray is your best friend. It doesn't hurt on the first few times on regular cast iron cookware skillets as well. Just to give it a good start.
So, you are now part of the BSR "brand"!
That's a really cool thought.
I have a corn stick fan here similar to the one he has with the divot in the handle but I don't have no numbers on mine anybody know what that means
I have seen quite a few of the BSR corn stick pans that do not have any markings. I am not sure what is up with that. I do believe that they are BSR but It is possible that they are some form of copy. Maybe Asian.
I have a large #7 BSR corn stick pan let me know if you might be interested. Great video love your collection😊
Bryan
Little Art’s Bbq
Yes, I would be interested. Will gladly pay market price. I have one but need another to go with it. My email is lovemyci@charter.net
Is the recipe written down somewhere?
I have been looking for.larger corn stick pan my on regret my Aunt at one time.made these on sunday but.tasted like hush puppies I didnt learn how to make
Wagner made some larger corn state plans that are still able to be found. BSR and Griswold made them too but are harder to find. There are plenty of the regular size out there.
wish i could see the recipe
Got one at an estate sale. It has no markings at all.
Who needs tattoos when you have branding?! Nice “ink”!
That one is probably going to be permanent.
@@castIroncookware Ouch!!!! I've got oven burns by no skillet burns yet. I'd rather pass on that too. :)
@@donnaschommer4601 I'm gonna be wearing this one for a while.
*That is the coolest thing I have ever seen!*
It is a lot of fun and everyone gets a kick out of the whole ears of cornbread.