Wayne Boatwright wrote:
> On Tue 13 Jan 2009 10:16:20p, MaryL told us...
>
>>
>> "jmcquown" > wrote in message
>> ...
>>> "Chemiker" > wrote in message
>>> ...
>>>> 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.
>>>>
>>> Your problem was buying cornbread "mix".
>>>
>>> Use butter to grease the molds and then make cornbread from scratch,
>>> not a boxed mix.
>>>
>>> Jill
>>>
>>>
>>
>> Yes, what Jill said. My grandmother used the type of molds you
>> describe, and she used lots of butter on the pans--and she was
>> baking in days before mixes were available, which was probably "a
>> good thing" in that case. Hers came out perfectly every time.
>>
>> MaryL
>>
>>
>
> It's also very important to preheat the mold to sizzling hot before
> pouring in the batter. Actually, Crisco or bacon fat works better
> without burning. The temperature should be quite high.
>
> --
> Wayne Boatwright
The directions that came with my Lodge form pan say to preheat the pan with
the oven, grease the pan just before putting the batter in. I've always
done that and it works fine -- unless I load the batter with cheese, then I
get some sticking. I grease with lard or Crisco for this application.
Note: If you are using an oven with a special preheat 'button', it may be
that the oven air is preheated before the cast iron pan is. I turn the oven
on before I even begin to assemble ingredients. So my oven is heating maybe
15? minutes before I fill the cast iron pan.
Janet