In article >,
Chemiker > wrote:

> 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

Mom used to grease her corn stick molds with butter.
--
Peace! Om

"Any ship can be a minesweeper. Once." -- Anonymous