help - problem with corn sticks

I'm always having problems with my cornsticks sticking in the pan....here's the pan I use....

http://www.dutchovencookware.com/lodge-cornstick-pan.html

Oven temp about 400 for 10-15 minutes. I grease it up well first, heat the pan up well, don't overfill, and still the cornsticks come out in pieces. I use a standard cornbread recipe.

Any hints for success?

What standard cornbread recipe do you use?

How did you grease your pan?

And is there any seasoning on the pan yet besides what the manufacturer put there?

Your pan needs to "age." Most cast iron pans need to get alot of usage before they work. My spouse's 100 year old cornbread pan is black and very smooth to the touch. She heats Crisco in the pan in the oven while she makes the batter, takes it out and fills the slots, and back in the oven. The sticks tumble out when done. She's a GA girl, though, and knows how to make cornbread.

Oneiron's comments are on target concerning cast iron cookware. What in the heck is a standard cornbread recipe??? Sounds 'kinda scary to me...

This comes from Hints from Heloise:
 
To prevent cornsticks from sticking:
-Grease the pan.
-Dust it with cornmeal.
-Place in oven or under broiler until cornmeal is browned.
-Add batter to pan and cook normally.
-Finished cornsticks should flip out with a knife and not stick.
 

Antilope


This comes from Hints from Heloise:

To prevent cornsticks from sticking:
-Grease the pan.
-Dust it with cornmeal.
-Place in oven or under broiler until cornmeal is browned.
-Add batter to pan and cook normally.
-Finished cornsticks should flip out with a knife and not stick.

However, make sure the pan is WELL seasoned to being with.   ... ALL new pans and pans that were scrubbed out need to be seasoned.   Coat the inside of the pan with oil, then put into the hot oven until the oil is dry.   Wipe out the pan.  ... To clean, simple wipe out or use a cloth & soppy water.

Yep. I love cast iron. I have an old Griswold 10 inch cast iron skillet. It's been in the family since 1945. I bought some more Griswold skillets and griddles in different sizes to make a complete set from Ebay.

Any recipes for the corn sticks?

I have the Lodge pan (never used looks like hell right now) and it's go time for corn sticks..

Here's a recipe I came up with a few years ago when another recipe needed a box of Jiffy Corn Muffin Mix and I was out: 
  
Jiffy Corn Muffin Mix - Copy Cat recipe 

Makes: 6 muffins.  

When a recipe calls for a box of Jiffy Corn Muffin Mix, here’s a copycat recipe you can make at home. 

This recipe is equal to one 8.5 ounce box of Jiffy Corn Muffin Mix. 

Makes 8.5 ounces (equal to 1-box of Jiffy Corn Muffin Mix) Makes 1-1/2 cups of mix. Makes 6 corn muffins. 

INGREDIENTS 

2/3 cup all purpose flour 
1/2 cup yellow corn meal 
3 Tbsp granulated sugar 
1 Tbsp baking powder 
1/4 tsp salt 
2 Tbsp vegetable oil 
1 egg 
1/3 cup milk 

INSTRUCTIONS 

1. Combine flour, corn meal, sugar, baking powder and salt. Mix well with whisk. Whisk in vegetable oil and mix until dry mixture is smooth and lumps are gone. 

2. If another recipe is calling for a box of Jiffy Corn Muffin Mix, add the above mixed ingredients to that recipe. 

3. If you wish to make Corn Muffins, continue with instructions below. 

4. Preheat oven to 400F. Combine above mixture with egg and milk. Mix well. 

Fill muffin tins 1/2 full. Bake 15-20 minutes. Makes 6 muffins. 
 
==========
 
If you have Bisquick but are out of Jiffy Corn Muffin Mix, you can make some real easy: 
  
Jiffy Corn Muffin Mix Copycat using Bisquick 

This recipe is equal to a 8.5 ounce box 
of Jiffy corn muffin mix. When another recipe 
calls for a box of Jiffy corn muffin mix, use 
the mixed dry ingredients from this recipe 
as a substitute. 

2/3 cup Bisquick  
1/2 cup yellow cornmeal 
3 Tablespoons granulated sugar 

Mix well with whisk. Use mixture in other recipes 
calling for a box of corn muffin mix. 

To make corn muffins: 

Mix above dry mix with; 

1 egg 
1/3 cup milk 

Fill standard muffin cups 1/2 full. Bake 15-20 minutes at 400F. 

Makes 6 corn muffins 

Thanks Antilope! I will give that recipe a try (once I remedy the pan).


I found this interesting variation with pimento cheese. It sounds delicious...but looks a little fragile.


http://www.lanascooking.c...icks-for-baketogether/

I don't know if it would help - my mom used to add a couple of tablespoons of oil to the batter.

I see bacon grease mentioned for the pan. Any idea if a little would help/hurt the batter?

It adds good flavor to cornbread. Just substitute melted bacon grease for the oil in the recipe.