Doug, that is what I was referring to that my friend uses. I think she sprays it with PAM (non-stick vegetable coating spray). Of course, like Spaw says, the cast iron tray of little corn-shaped sticks is seasoned (baked in a slow oven with oil for a very long time, or repeatedly until it has a nice coating). Her cornbread is delicious whether she uses the skillet or makes the sticks. Also, another friend who makes the Jiffy cornbread muffins (that's 'cause it ain't really cornbread) puts them in little muffin papers and sprays the papers with PAM.

Dare we talk about fried chicken? It took me nearly twenty years to figure out how to make it.

And about the only grits I eat is a garlic-cheese grits casserole that has been popular since Kraft came out with the garlic-cheese.