Watch as I take on the challenge of restoring and seasoning an old cast iron cornbread stick pan that I scored at an auction! I walk you through the process, from cleaning and re-seasoning the pan to finally baking cornbread in it. There are some fails and some wins as I attempt baking in it for the first time! If you love old cast iron cookware or just enjoy a good cornbread recipe, this video is a must-watch for you. Any tips for me for the next time I use it?

My usual cornbread recipe:
1 1/2 cups cornmeal
1/2 cup flour
1/2 cup sugar
1 tsp salt
2 tsp baking powder
1 tsp baking soda
1 1/2 cups buttermilk
2 eggs
8 Tbsp butter

Preheat the oven to 400F. While the oven is preheating, place the butter in the cast iron skillet to melt.
In a mixing bowl, combine dry ingredients.
In smaller bowl, whisk together buttermilk and eggs.
Combine dry and wet ingredients, but only until just moistened. Don't overmix!
Add the melted butter from the hot cast iron pan, saving just a bit in the actual pan to "grease it".
Pour the cornbread batter into the skillet.
Bake for 25-30 minutes. Dot with butter after it is out of the oven.

For the corn sticks, I used 1/4 cup of this batter for each corn stick, which turned out to be too much. I will use less next time! Corn sticks baked at 400 for 20 minutes.
(When making the corn sticks, I just put the leftover batter in the larger skillet and baked until done, which also took about 20 minutes.)

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