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Old 09-05-2008, 08:52 PM   #1
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Cornbread sticks sticking

I love cornbread but there are times that I do not need a whole skillet of cornbread. So I bought a stick pan. No matter what I do, I cannot keep the cornbread from sticking. I grease the pan. I've tried preheating it, I've tried not preheating it but nothing seems to make a difference.

Any ideas?

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Old 09-05-2008, 08:59 PM   #2
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Share the recipe, jet.
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Old 09-05-2008, 10:21 PM   #3
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Did you season it first???? If not do so...3 times before use!!!!

The CI corn bread stick pans can be a pain somtimes until well seasoned. After seasoning...pre-heat (Hot!!!) with a little oil in each cell prior to pouring in your batter....A good pan spray (Pam etc) might be the ticket also.

Enjoy!
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Old 09-06-2008, 12:18 AM   #4
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I agree with uncle Bob use Pam and make sure your pan is hot!!!!!!
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Old 09-06-2008, 11:53 AM   #5
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Here is my recipe (amounts are approximate):
  • 1T cornmeal
  • 1T AP flour
  • 1t sugar
  • 1/2t baking powder
  • 3/4t veg oil
  • 1T Egg Beaters
  • 1T milk
Bake 8 minutes @ 400 deg F. Makes 1 stick.


The pan came pre-seasoned . I thought about trying to strip it and re-season it, but I was not sure how well that would work since the cavities are so irregular (shaped like ears of corn).
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Old 09-06-2008, 01:13 PM   #6
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Quote:
Originally Posted by Jet
The pan came pre-seasoned . I thought about trying to strip it and re-season it, but I was not sure how well that would work since the cavities are so irregular (shaped like ears of corn).
I would not try to strip your pre-seasoned pan. I would suggest again that you season it yourself two or three times...Start with a very hot pan, with a little oil. The batter should sizzle/fry when you first put in the pan...Bake in a hot oven.

Fun!
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Old 09-06-2008, 07:54 PM   #7
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I hope you are not washing pan afterwards with soap and water that will make you lose your seasoning. A good wipe after or the most after that is just plain water.
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Old 09-06-2008, 08:18 PM   #8
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Quote:
Originally Posted by jet View Post
Here is my recipe (amounts are approximate):
  • 1T cornmeal
  • 1T AP flour
  • 1t sugar
  • 1/2t baking powder
  • 3/4t veg oil
  • 1T Egg Beaters
  • 1T milk
Bake 8 minutes @ 400 deg F. Makes 1 stick.


The pan came pre-seasoned . I thought about trying to strip it and re-season it, but I was not sure how well that would work since the cavities are so irregular (shaped like ears of corn).

You're making one corn stick at a time!?

Did you know you can freeze cornbread?
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Old 09-08-2008, 09:13 PM   #9
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I'll season it a couple of time (without stripping) and see if that makes a difference.

I simply make the number of sticks that I need. I know that cornbread freezes well, but the extra never seems to last long enough to make it into the freezer.
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