I had a couple of gift certificates for Amazon.com that I needed to use. I wasn’t sure what I was going to do with them so I waited until inspiration struck me.  That happened a few days ago when I read several blogs on OAMC (Once a Month Cooking) for some great corn bread recipes.  I originally looked for straight-sided muffin tins, call me spoiled, but I don’t like my corn muffins shaped like cupcakes, plus, they tend to be dry at the bottom and gummy at the top.  I found the Lodge Logic Pre-Seasoned Straight-sided Muffin/Cornbread Pan but the reviews kept mentioning how it was too small – more of a mini muffin pan.

I continued my search and came across the Lodge Logic Pre-Seasoned Cornbread Wedge Pan and started daydreaming about all of the things I could make in it (quiche, pie, bar cookies, etc.). I picked it up along with another (I’ll share that one with you later).  I know I could make these and others and then cut them, but I like the finished sides these allow me.  I’m a little freaky about stuff not being done in the middle.

They pans today and I just couldn’t wait to use them. This one is pre-seasoned so with just a rinse and a spray of cooking spray it was ready, but I still wasn’t sure what I was going to make in it.   I happened along a blog that had a recipe for Lemon Bars and I decided that since I had all the ingredients I’d give it a try.  I had to make some changes to the recipe and cooking time (doubling the filling or I suppose you could half the crust), so I’ve linked to the original at Amy’s site, The Finer Things in Life, so if you don’t have a corn bread pan you can make them the traditional way.

I’ll be freezing these, two to a package as the hubs has requested, so that he can grab them out of the freezer and they’ll thaw and be ready by lunchtime. If you’re a bulk cooker, this method probably won’t work for you.  It’s a slow process, but it’s perfect for our needs.  The taste?  AMAZING.  Next time though I’ll plan ahead and use fresh lemon juice and add the zest.  I may also add a cream cheese layer.  Yum!

By the way, the reason I went with the Lodge pan is because it’s cast iron. I’m replacing all of my Teflon pans.  Why?  They have been linked to birth defects and other issues.  Especially pans that are flaking.  Cast iron can’t go in the dishwasher and has to be seasoned, but other than that they’re perfect.  I LOVE this pan and I think it will be getting a lot of use!

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Lemon Bar Wedges for Corn Bread Wedge Pans


Based on The  Finer Things in Life Lemon Bars – Click here for the original recipe for 13×9″ pan


  • 1 c. softened butter
  • 2 c. flour
  • 1/2 c. sugar
  • pinch of salt

Mix sugar, salt, and flour, set aside.  In a food processor, put chilled butter (cut into pieces).  Add dry ingredients.  Pulse to combine – do not overmix.  Mixture will be dry and crumbly.

Prepare pan by spraying with cooking spray.  Take 1/4 cup crust mixture and press with spoon into the  all six sections of the pan.   Bake at 350° for 15 minutes or until lightly browned.


  • 8 eggs
  • 4 c. sugar
  • 3/4 c.  flour
  • 3/4 c.  lemon juice (approximately 3 fresh lemons & add zest from one – delish!)

Mix together while crust is baking.  When the crust is nicely browned, remove the pan from the oven and pour 1/4 cup filling on hot crust.  Bake an additional 15 minutes or until the top is lightly browned.

Cool on wire rack 15-20 minutes.  With a thin blade (I use a Wilton 9 Inch Angled Spatula – it worked perfectly) gently loosen and lift out the bars.  Continue cooling on wire rack.  Sprinkle with confectioners sugar (I use a Wilton Sugar Shaker).  Wrap and freeze.  Use within 1 month.

Makes approximately 18 wedges