Cornbread sticks sticking

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jet

Sous Chef
Joined
Oct 15, 2007
Messages
808
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?
 

Uncle Bob

Chef Extraordinaire
Joined
Nov 5, 2006
Messages
17,551
Location
Small Town Mississippi
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!
 

jet

Sous Chef
Joined
Oct 15, 2007
Messages
808
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 :rolleyes:. 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).
 

Uncle Bob

Chef Extraordinaire
Joined
Nov 5, 2006
Messages
17,551
Location
Small Town Mississippi
Jet said:
The pan came pre-seasoned :rolleyes:. 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!
 

jpmcgrew

Executive Chef
Joined
Aug 31, 2004
Messages
4,569
Location
Raton,NM, USA
:) 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.
 

Andy M.

Certified Pretend Chef
Joined
Sep 1, 2004
Messages
49,838
Location
Massachusetts
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 :rolleyes:. 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?
 

jet

Sous Chef
Joined
Oct 15, 2007
Messages
808
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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