This down-home favorite is wonderful adorned only with sweet butter, but also try stirring in drained chopped green chilies from a 4-ounce can; 1/2 teaspoon crushed dried thyme; or 1/2 cup grated Monterey jack or cheddar cheese.
To reach every crevice of the cast-iron mold, apply shortening or melted butter with a brush, which is flexible enough to fit into curve and over ridges.
Fill a heavy-duty plastic bag with batter. Snip off a bit of the corner to create a 1/2-inch opening. Twist the top of the bag over the batter and squeeze along the length of each mold, filling it two-thirds full.