| T O P I C R E V I E W |
| beekeepersgirl |
Posted - Nov 11 2010 : 07:35:52 AM
I have an old cast iron cornbread pan (the one that makes cornbread sticks that look like ears of corn). I grease the pan liberally every time I use it, but my cornbread still sticks. Any suggestions? I don't think it is the recipe, because if I make it in a regular 8 x 8 aluminum pan it comes out fine.
Thanks!
Luanne
beekeepersgirl #691
Pleasant words are as an honeycomb, sweet to the soul, and health to the bones.
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| 8 L A T E S T R E P L I E S (Newest First) |
| Okie Farm Girl |
Posted - Nov 11 2010 : 11:13:17 AM
Marcia, it shouldn't matter if it is well seasoned. You have to reseason pans every so often and it is possible that yours needs seasoning. Even if the pan is seasoned, I wash it thoroughly with hot water and soap to get rid of goo (you won't wash it anymore after it is seasoned). Then, I put oil into the pan and brush it around until everything is coated well and generously. Oh, and meanwhile, I preheat the oven to 350 degrees. You can even go to 400 degrees if you want to. Anyway, I set the pan upside down on the highest rack and put tin foil on the bottom wrack to catch any dripping oil. The pan bakes for an hour and then I put it on a cookie rack to cool. It is ready to use. When I am making cornbread, I preheat my oven to 450 degrees and then put shortening into each section where I will be pouring the batter. If I use a full pan, then I put it in the bottom of the pan. I'll stick that into the hot oven for about 5-10 minutes, depending on how long it takes the shortening to melt, and then when I take it out of the oven, I put it on a hot pad and immediately put in the batter. It pops, bubbles and starts rising immediately. I then put the whole thing in the oven to bake. I never have any problem with sticking. Cleanup involves a brush and damp paper towel. No soap and water. Hope that helps.
Mary Beth
www.OklahomaPastryCloth.com
The Sovereign Lord is my strength - Habakkuk 3:19 |
| beekeepersgirl |
Posted - Nov 11 2010 : 11:05:17 AM
I don't know the brand, unfortunately. I bought the pan at an antique mall a while ago, and I think it is quite old. I'll try Kristin's idea of heating the pan first the next time I make some and see if that helps. I have been using a good amount of Crisco in the pan before I put the mix in. Should I be using vegetable oil instead or maybe butter?
Thanks again!
Luanne
beekeepersgirl #691
Pleasant words are as an honeycomb, sweet to the soul, and health to the bones.
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| Marcia30 |
Posted - Nov 11 2010 : 10:53:12 AM
Is it just the brand of pan or maybe something else?
With God all things are possible!! |
| kristin sherrill |
Posted - Nov 11 2010 : 10:52:47 AM
Luanne, are you putting the pan in the oven and getting it really hot before you put the cornmeal in? I have found that if I put the pan in the oven and get it sizzling hot, the cornbread never ever sticks. Try that and see. Also use plenty of oil. That will make them really crispy and so good.
Kris
Happiness is simple. |
| Marcia30 |
Posted - Nov 11 2010 : 10:50:32 AM
I have a cast iron pan and i don't use soap but if i don't put sme oil in it before i start cooking then stuff sticks in mine also. |
| beekeepersgirl |
Posted - Nov 11 2010 : 08:14:47 AM
Thank you!
beekeepersgirl #691
Pleasant words are as an honeycomb, sweet to the soul, and health to the bones.
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| star-schipp |
Posted - Nov 11 2010 : 08:08:21 AM
Here is so info that might help:
http://www.kitchenemporium.com/info/castiron.html
We can do no great things; only small things with great love - Mother Teresa
Star - farmgirl sister #1927
Master Food Preserver |
| star-schipp |
Posted - Nov 11 2010 : 08:06:14 AM
Sounds like the pan needs seasoned - and make sure you don't use dishsoap on it when you wash it
We can do no great things; only small things with great love - Mother Teresa
Star - farmgirl sister #1927
Master Food Preserver |
