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HELP! My corn sticks are stuck

momskitchen Feb 4, 2013 03:35 PM

I finally bought a Lodge preseasoned cast iron corn stick pan - the one that shapes the sticks into ears of corn. I brushed it with oil and preheated the pan, but my sticks stuck. Any ideas how to remedy the situation? I never have this problem when I make cornbread in my cast iron frying pan.

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  1. Antilope RE: momskitchen Feb 4, 2013 03:57 PM

    This comes from Hints from Heloise:

    To prevent corn sticks from sticking:
    -Grease the pan.
    -Dust it with cornmeal.
    -Place in oven or under broiler until cornmeal is browned.
    -Add batter to pan and cook normally.
    -Finished corn sticks should flip out with a knife and not stick.

    Link to original Heloise article:
    http://news.google.com/newspapers?id=...

    1 Reply
    1. re: Antilope
      momskitchen RE: Antilope Feb 6, 2013 03:01 AM

      Thanks - the cornmeal is an interesting idea, but it's for a cast iron frying pan, not for corn sticks. Not sure it would work with the corn stick pan, because it's not flat, but I will definitely give it a try.

    2. C. Hamster RE: momskitchen Feb 6, 2013 05:41 AM

      Preseasoned cast iron usually needs more seasoning. Or so I am told, since I haven't bought any. Just have the old fashioned stuff.

      Also when I make cornbread I get the pan screaming hot while I'm making the batter. Pull it out of the oven, add the fat to coat, pour in batter and bake.

      2 Replies
      1. re: C. Hamster
        biondanonima RE: C. Hamster Feb 6, 2013 09:55 AM

        Preseasoned cast iron can definitely benefit from more seasoning, and I would assume that goes double for pans that have embossed patterns like those corn stick pans. I would season that pan a couple of times with bacon grease before trying to make anything in it.

        1. re: C. Hamster
          p
          pine time RE: C. Hamster Feb 6, 2013 01:41 PM

          +1 to preheating the cast iron pan (frypan or stick pan), then I melt in some add'l butter and then add the cornbread batter. Ends up with a beautifully crisp exterior, and I've never had a sticking problem. Schmear some bourbon honey butter on top, and it's a party.

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