Preheat oven to 425°. Brush wells of 2 (7-stick) cast-iron cornstick pans with melted butter. Place pans in oven to preheat for 5 minutes.
In a large bowl, whisk together cornmeal, flour, sugar, ¾ teaspoon salt, and pepper. In a small bowl, whisk together buttermilk, oil, and egg. Make a well in center of dry ingredients; stir in buttermilk mixture just until combined.
Carefully remove hot pans from oven. Sprinkle wells with remaining ½ teaspoon salt. Divide batter among prepared wells.
Bake until golden brown and crisp, about 15 minutes. Remove from pan immediately. Serve with butter, if desired.
Recipe by Southern Cast Iron at https://southerncastiron.com/classic-cornbread-sticks/