Well, back to the drawing board. Found 2 cast iron
corn bread stick molds in the garage, refugees
from my wife's Daddy's storage shed when he
died some years ago.

Cleaned them up, and reseasoned. They looked
pretty good, but the proof was in the making of
cornbread.

Went to local market and bought a couple of packets
of yellow CB mix, and made one with whole milk.

Preheated the Convection Device to 450 dF. Oiled
the mold with bacon drippings. When all was pre-
heated, oured the mix in and shoved it into the
oven. Cooked nicely, turned golden brown,
but seemed to be browning faster than the
instructions advised, Pulled them out at 6 minutes.

THey pass the "thump" test, and look ok, even
though they look like they were made with corn
flour and not corn meal..... but WTHell?

They are all glued to the iron mold. Feh!

Is the trick to preheat and THEN grease the
mold? Did I need to add oil to the mix?

You southrons who know this stuff might want
to advise this former Yankee. Then again...

Alex