Now here's a divisive topic. I don't have a passionate view on the topic - I'm open to trying various versions. I've made a more traditional Southern version before, so this time I wanted to go Northern.
Crescent Dragonwagon has written a really interesting book solely on the subject of cornbread - The Cornbread Gospels where she explores all the differences and nuances of the varieties of cornbread recipes out there.
This time I made Vermont Maple-Sweetened Cornbread. I always like a chance to use my cool Griswold cornstick pan (love eBay!).
In a previous experience with this pan, the recipe called for putting the pan into the oven during the pre-heat so that it gets nice and HOT and therefore would develop a nicer crust texture. So I did that. Then I put a little bit of butter in each slot - you do NOT want batter stuck in all of these nooks and crannies!
Then I used a portion scoop to put batter in each slot.
I put that into the oven - the recipe as written is for an 8 inch pan and calls for 20 minutes, but I was sure these would be done much sooner. They were done at about 8 minutes.
Oops! One broke....oh, well, the cook must eat it. ;-)
This recipe was for an 8 inch pan, but done with the cornstick pan, I got about 19 cornsticks. I took these to a family dinner and everyone liked them. They were delicious with butter and honey on them...mmmmm.....