Corn Cobb Cornbread

[Ward]

This may have been answered already but I couldnt find it.

I have used my little corn shapes for cornbread three times; the first batch I had to soak my little skillet for a day
the second batch perfect they just fell out
The third batch I had to scrubb with a toothbrush

Does anyone have any suggestions on the best way to clean the little skillet in case of sticking

I seasoned it myself with bacon grease and then baked and used crisco to coat the skillet all three times. Not sure what is causing the inconsistancy?

Thank you in advance!

[bobhenry]

Cast iron waffle irons often have the same problems. Adding the batter to cold iron is an invitation to stick. With my waffle iron I preheat it and immediatly before adding the batter I spray the iron / mold with an aerosol vegatable oil like PAM each and every loading. Release is good and no sticking. As with all my cast if a disaster occures I simple boil it to softer the food and scrub clean under warm running water with a vegatable brush or a scotch brite pad.

[IndyTom]

What Bob said.

What I learned from watching my Mom baking cornbread, which we had at almost every meal, was to heat the crap out of cast iron before pouring cornbread batter into it. She would also liberally grease the pan with bacon grease before heating, to the point of having a small puddle in the bottom of the cavities. Then just before pouring in the batter, she would sprinkle a pinch of dry cornmeal into each cavity. It would sort of sizzle and fry before the fresh batter would go in. Don't know that it helped, but the crunchy bits that it made were delicious.

What ever you do, just keep using the pan. Cast iron is much happier when it knows you love it

Tom

[Dale M.]

I always "PAM" my cast iron before putting what ever I am cooking/baking into it.... Very rarely have a sticking problem....

Dale

[Mightydog]

I always "PAM" my cast iron before putting what ever I am cooking/baking into it.... Very rarely have a sticking problem....

Dale

+1

[greekspeedoman]

Ward,

I have the same pan you seem to be describing.

I've noticed a few things about it sticking.

1. It will stick if the heat is too high
2. It will stick unless I let it cool off and then remove the cornbread.
3. Like others have said, preheat and then just a bit of butter, pam, oil, or something in each corn form. When you pour the batter in, it will push the grease up the sides and allow a nice release.

Here is a pic of how mine usually turn out: