On Jan 14, 3:18*pm, itsjoannotjoann > wrote:
> You got a lot of good answers here.
>
> The main thing is to have that skillet/pan to the point of almost
> smoking and the grease of choice, mine is bacon grease, goes into the
> pan and then both go into a HOT oven to preheat.
>
> After preheating, if using a skillet, swirl the grease of choice
> around the skillet and immediately pour your cornbread batter into the
> hot pan. *Cornbread batter should immediately start to sizzle if your
> pan is hot, as it should be.
>
> Back into the oven it goes and when it begins to brown on the top,
> remove and plate. *As someone else said, when it's done it will fall
> out of the pan.
>

I use my mom's cornstick (cast iron) pan all the time - spray it with
Pam or something when it's cold - fill the spaces - bake - no problems
with sticking. You certainly don't have to heat the pan
first....these should bake just the same as if you were baking a
single batch in a square pan, and you don't need to heat it first.

We, a farm family, had cornbread frequently when I was growing up
(eastern Iowa, German descent mostly).

N.