One of my favorite things about meals at my grandmother's house is the guarantee of fresh, homemade bread. And her cornbread sticks are legendary - crispy on the outside, soft and fluffy on the inside.
My mom (I think) gave me a cast iron corn stick pan - despite repeated seasoning attempts (including reseasoning by my mom) it has never performed satisfactorily. The cornbread always sticks and it is difficult to clean so I don't often use it.
Recently my grandmother gifted me with a cast aluminum, teflon coated corn stick pan. I made a large batch of cornbread and had a chance to test the two pans. We have a winner!