Last Updated on July 3, 2026 by Susanna Zuyeva
Corn-shaped cornbread sticks are fun. They look great on the table. They also cook fast and taste great with butter.
But not all corn cob pans are the same. Some pans stick. Some pans warp. Some pans just don’t brown right.
I bought and tested three of the most popular corn cob cornbread pans on the market. I baked real cornbread in each one. I checked how they browned, how they released the bread, and how easy they were to clean.
This guide shares what I found. No fluff. Just real results.
Our Expertise
I love Southern cooking. Cornbread is a staple in my kitchen. I have baked cornbread almost every week for the past few years.
I have used cast iron pans, silicone molds, and metal pans. I know what makes a good corn stick pan. I look at heat control, release, cleanup, and how the bread actually looks when it comes out.
For this guide, I bought all three pans with my own money. I baked the same simple cornbread batter in each one. I used the same oven, the same temperature, and the same amount of batter per cavity. This gave me a fair test across all three products.
How I Tested These Pans
I used one simple cornbread mix for every test. I filled each cavity about three-quarters full. I baked at 400°F. I timed each bake. I checked browning, shape, and release. Then I hand-washed each pan and noted how easy or hard cleanup was.
Our Top Picks
Here is a quick look at my three picks before we dive into the details.
| Pan | Best For | Material |
|---|---|---|
| Nordic Ware Cornbread Corn Cakes Pan | Best Overall | Cast Aluminum |
| Webake Corn Stick Bread Pan Set of 2 | Best Budget Pick | Silicone |
| Reallnaive Cast Iron Corn Stick Pan | Best for Crispy Edges | Cast Iron |
1. Nordic Ware Cornbread Corn Cakes Pan (Best Overall)
This pan won my top spot. It is made in the USA. Nordic Ware has made bakeware since 1946. That kind of history matters when you pick kitchen tools.
Product Features
- Made from cast aluminum
- Makes 5 corn-shaped cakes per pan
- Bronze finish
- Oven safe and freezer safe
- Pan size: 13.9 x 6.9 x 1.3 inches
- Holds 2 cups of batter total
What I Like
- The kernel and husk details are deep and clear. My cornbread sticks looked like real corn.
- The aluminum heats fast and evenly. No burnt edges. No raw centers.
- It feels heavy and sturdy. This is not a flimsy pan.
- It works well for muffins, cakes, or other small treats too.
Why It’s Better
Cast aluminum spreads heat better than thin metal pans. This means every corn cake bakes the same way. You won’t get one side that’s dark brown and one side that’s pale.
The bronze coating also helps with browning. My cornbread had a golden crust on every single piece. That’s hard to get with cheap pans.
How It Performed
I baked a full batch at 400°F for 18 minutes. Every single corn cake came out with even color. The edges were crisp. The centers were soft and fluffy.
Release was smooth. I used a light coat of butter before baking. Each corn cake popped out clean with no sticking.
How I Clean It
Hand wash only. I used warm water and a soft sponge. The nonstick surface wiped clean in under a minute. I avoid the dishwasher, since harsh detergent can wear down the finish over time.
Testing Results
- Browning: Excellent
- Release: Excellent
- Shape Detail: Best of all three
- Cleanup Time: 2 minutes
- Overall Score: 9.5 / 10
2. Webake Corn Stick Bread Pan Set of 2 (Best Budget Pick)
This silicone set is a great choice if you want an easy, low-cost option. You get two pans, so you can bake ten corn sticks at once.
Product Features
- 100% platinum silicone, food grade
- Works from -40°F to 446°F
- Set of 2 pans, 5 cavities each
- Pan size: 10.4 x 6.5 inches
- Each cavity holds 3 oz of batter
- Dishwasher safe
What I Like
- Two pans means double the batch size. Great for parties or big families.
- The silicone flexes easily, so bread pops out with almost no effort.
- It is light and easy to store. It even rolls up if you need extra space.
- The price is much lower than metal or cast iron options.
Why It’s Better
Silicone doesn’t need much oil or butter. This makes it a healthier option if you’re watching fat intake. It’s also safer for kids to handle, since it won’t get as hot to the touch as metal.
How It Performed
I baked at 400°F for 20 minutes. The bread cooked through fully, but browning was lighter than the Nordic Ware pan. The shape held well, though the kernel detail was less sharp.
Release was very easy. I just flexed the pan, and the corn sticks slid right out.
How I Clean It
This one goes straight into the dishwasher. I also hand-washed it once, and it took less than a minute. No scrubbing needed at all.
Testing Results
- Browning: Good, but lighter than metal pans
- Release: Excellent
- Shape Detail: Good
- Cleanup Time: 1 minute
- Overall Score: 8.7 / 10
3. Reallnaive Cast Iron Corn Stick Pan (Best for Crispy Edges)
If you love a crispy, crunchy crust, this cast iron pan is worth a look. It holds heat like a skillet, which gives cornbread that classic Southern crust.
Product Features
- Made from cast iron
- 7 corn-shaped cavities per pan
- Pan size: 12 x 5.51 x 0.71 inches
- Each mold: 5.12 x 1.3 x 0.67 inches
- Works on oven, stovetop, grill, and campfire
- Weighs 3.4 pounds
What I Like
- The crust on this pan was the crispiest of all three. Cast iron holds heat well and gives that deep, crunchy edge.
- It works almost anywhere. I even tried it on my gas stovetop, and it worked fine.
- It should last for years if you care for it right.
- It has a rustic, classic look that fits a farmhouse kitchen style.
Why It’s Better
Cast iron holds and releases heat slowly. This gives cornbread a thicker, crunchier crust than aluminum or silicone. If crispy edges are your favorite part of cornbread, this pan delivers.
How It Performed
I preheated the pan in the oven for 5 minutes before adding batter. This step matters a lot with cast iron. Then I baked at 400°F for 20 minutes.
The crust was deep golden brown and very crisp. The inside stayed moist. This pan needs proper seasoning first, or the bread may stick.
How I Clean It
Never use soap on cast iron. I rinsed it with hot water and scrubbed lightly with a stiff brush. Then I dried it fully and rubbed a thin layer of oil on the surface. This keeps rust away and keeps the seasoning strong.
Testing Results
- Browning: Best crust of all three
- Release: Good, but needs seasoning first
- Shape Detail: Good
- Cleanup Time: 5 minutes, plus drying and oiling
- Overall Score: 8.9 / 10
Corn Cob Pan Comparison Table
| Feature | Nordic Ware | Webake | Reallnaive |
|---|---|---|---|
| Material | Cast Aluminum | Silicone | Cast Iron |
| Cavities | 5 | 10 (2 pans) | 7 |
| Dishwasher Safe | No | Yes | No |
| Best For | Even baking | Easy cleanup | Crispy crust |
| Price Range | Mid | Low | Mid |
How to Pick the Right Corn Cob Pan
Think about what matters most to you.
- Want the best all-around pan? Go with the Nordic Ware. It bakes evenly and looks great.
- Want an easy, low-cost option? Pick the Webake silicone set. It’s simple and quick to clean.
- Want crispy, crunchy edges? Choose the Reallnaive cast iron pan. Nothing beats cast iron for crust.
Tips for Perfect Cornbread Sticks
- Preheat your pan before adding batter. This helps with browning and release.
- Grease the pan well, even if it says nonstick.
- Don’t overfill the cavities. Batter expands as it bakes.
- Let the bread cool for a few minutes before removing it from the pan.
- Store leftover cornbread sticks in a sealed bag to keep them soft.
Final Thoughts
All three pans did a good job. But they serve different needs.
If you want the best overall pick, go with the Nordic Ware. It gave the most even bake and the sharpest corn shape.
If you’re on a budget or want an easy-clean option, the Webake silicone set is a smart buy.
If crispy crust is your goal, the Reallnaive cast iron pan is the winner.
Whichever one you pick, you’ll be able to make fun, corn-shaped cornbread sticks that taste great and look even better.
FAQs
1. Do I need to grease a nonstick corn cob pan?
Yes. Even nonstick pans work better with a light coat of butter or oil.
2. Can I use cake mix instead of cornbread mix?
Yes. These pans work for any batter, including cake, muffin, or cornbread mix.
3. Is cast iron better than silicone for cornbread?
Cast iron gives a crispier crust. Silicone is easier to clean and more beginner-friendly.
4. How long should I bake cornbread sticks?
Most pans need 18 to 20 minutes at 400°F, but check your oven for exact timing.
5. Can I put these pans in the dishwasher?
Only the silicone pan is dishwasher safe. Cast iron and aluminum pans should be hand washed.
6. Why did my cornbread stick to the pan?
This often happens with new cast iron pans that aren’t fully seasoned yet, or if you skip greasing.
7. What size batch do these pans make?
Most pans make 5 to 7 corn sticks per pan. The Webake set makes 10 since it includes two pans.