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Figured out why my cornbread was sticking after 3 batches of failure
I kept seasoning my pan the same way every time but my cornbread always stuck like crazy. Turns out I was using too much oil during seasoning in my oven at 400 degrees. A buddy at a diner in Nashville told me to wipe the oil off like I made a mistake putting it on and now my pan is nonstick as heck. Anyone else struggle with this or have a different trick for cornbread?
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skylerc862mo agoMost Upvoted
Got any bacon grease laying around? That's my secret weapon for cornbread.
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jadeg812mo ago
Bacon grease is basically liquid gold in my kitchen, though my arteries would probably disagree with me on that.
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parker_bailey1mo ago
300 miles from home on my trucking route I tried your "wipe it off like you made a mistake" method with some leftover bacon grease in a beat-up diner skillet. That stuff worked so well my cornbread practically jumped out of the pan and landed on the plate before I even got the spatula out. Now if only I could figure out how to not burn my tongue on that first piece every single time.
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