debodun
SF VIP
- Location
- way upstate in New York, USA
I use Jiffy boxed mix and follow the directions. I've tried cooking oil, non-stick spray and butter to grease the 8 x8 inch glass baking dish, but have to pry it out.
My cornbread always sticks to the baking dish
- Thread starter debodun
- Start date
Knight
Well-known Member
Used to have a problem with batter sticking. Did what Jules suggested, cut parchment paper to line bottom & sides. I size it to leave enough length to be able to allow for tabs on all four sides.
Added bonus is clean up. No baked on batter. East to pop the baking dish into the dish washer & sure beats soaking it to loosen any baked on batter.
Added bonus is clean up. No baked on batter. East to pop the baking dish into the dish washer & sure beats soaking it to loosen any baked on batter.
Humm....I just usually grease my pan and I have never had cornbread stick, but I have never used Jiffy boxed mix neither. I usually make the recipe on back of the corn meal box. I use a baking pan and not a baking dish. I don't know if that makes a difference or not.
papa tiger
Well-known Member
I don't even put TV dinners in the oven to bake. Its air fry or Microwave for me.
I don't know how to use an oven. I don't want to know how to use an oven.
I won't use an oven. The oven is a PITA. ...
... I love Apple pie too.
My mom had a wood cookstove. It kept the Home warm in the winter alone.
She loved to bakc bread in it. Even heat she said. I split the wood for it. I
got tired of splitting wood for it every day and bringing it into the farm home.
Maybe that's why I can't Bake stuff? Did I say that earlier. I dislike ovens very much.
I don't know how to use an oven. I don't want to know how to use an oven.
I won't use an oven. The oven is a PITA. ...
... I love Apple pie too.My mom had a wood cookstove. It kept the Home warm in the winter alone.
She loved to bakc bread in it. Even heat she said. I split the wood for it. I
got tired of splitting wood for it every day and bringing it into the farm home.
Maybe that's why I can't Bake stuff? Did I say that earlier. I dislike ovens very much.
hearlady
Every Day is a New Day.
- Location
- N Carolina
It's got to be your pan.
papa tiger
Well-known Member
Maybe to high a heat with an electric oven? Use middle shelf. I remember my Mom saying always preheat the baking container.
I don't know how, Don't intend to know how. Possibly I know better than to try. Lol
Red loves to bake stuff! ...
...
Last edited:
hearlady
Every Day is a New Day.
- Location
- N Carolina
Maybe.
Nathan
SF VIP
- Location
- High Desert- Calif.
Here's what Google's great AI in the sky says:
Lara
Friend of the Arts
- Location
- Mid-Atlantic Coast
Maybe someone up there is trying to tell you that you shouldn't be eating cornbread 
I'm just joking. Making cornbread from scratch can be healthy in moderation if using less sugar, less salt, no hydrogenated oil.
I'm just joking. Making cornbread from scratch can be healthy in moderation if using less sugar, less salt, no hydrogenated oil.
LoveTulips
Senior Member
- Location
- British Columbia, Canada
Never had a problem with cornmeal muffins sticking. I make them from scratch though. I don't make cornbread. And I have baking pans from over 30 years ago that I use, but I do grease the muffin tins with a lot of butter.
Aunt Bea
SF VIP
- Location
- Near Mount Pilot
It could be several different things.
Spray the pan with cooking spray and dust the pan with a small amount of the dry Jiffy mix before making the batter.
Make sure that the glass dish is scrupulously clean.
Try a different baking dish.
Just keep experimenting until you find the culprit.
I make mine in a greased cast iron, allow the pan to heat in the oven while I make the batter. It never sticks and the bottom crust is crispy.
Spray the pan with cooking spray and dust the pan with a small amount of the dry Jiffy mix before making the batter.
Make sure that the glass dish is scrupulously clean.
Try a different baking dish.
Just keep experimenting until you find the culprit.
I make mine in a greased cast iron, allow the pan to heat in the oven while I make the batter. It never sticks and the bottom crust is crispy.
Michael Z
Senior Member
- Location
- Northern Wisconsin
Greased bottom and sides with flour (or mix) dusted over the surfaces works for me when I make zucchini bread.
Whether cakes or cornbread I always grease the pans with Crisco rather than any sort of oil. I believe that, because it's a heavier grease, it doesn't soak into the batter as much as oil and maintains a bit of separation from the cake.
I would also recommend spending a bit more money and getting a better mix like "Homemade" mix, because good cornbread is a wonderful thing.
I would also recommend spending a bit more money and getting a better mix like "Homemade" mix, because good cornbread is a wonderful thing.
Ronni
Well-known Member
- Location
- Nashville TN
I make cornbread fairly frequently, sometimes from the box, other times from scratch.
I put a couple tablespoons of butter in the bottom of the baking pan and pop that in the oven while it’s preheating. When it’s melted I swish it around the pan to make sure the sides and bottom are fully coated, pour what’s left into the mix and mix it in then bake as usual.
My cornbread never sticks whether I bake it in my cast iron skillet or my glass baking pan
I put a couple tablespoons of butter in the bottom of the baking pan and pop that in the oven while it’s preheating. When it’s melted I swish it around the pan to make sure the sides and bottom are fully coated, pour what’s left into the mix and mix it in then bake as usual.
My cornbread never sticks whether I bake it in my cast iron skillet or my glass baking pan