HELP! My corn sticks are stuck

[momskitchen]

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.

[C. Hamster]

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.

[biondanonima]

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.

[pine time]

+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.

[Antilope]

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=...

[momskitchen]

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.