On Jan 15, 11:01*am, Nancy2 > wrote:
> 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.

>
>
Suit yourself, but a heated pan starts that cornbread on it's way to
baking with a nice crust on the bottom. If you like your results (?)
of cornbread cooked in a cold pan, go for it. Try it with a sizzling
skillet. You don't throw hamburgers, chops, or steaks on a cold
grill, do you? Same principle.

I've never had cornbread cooked in a square pan. Then you're talking
about something that is not a caste iron skillet, you're using a
brownie pan to cook cornbread in??

Try heating that antique cornbread skillet in the oven next time and
see the difference in the finished result.