Cornbread enjoys popularity across the country, and no surprise. From sweet light-textured muffins to spicy jalapeno cornbread and hearty whole-kernel loaves, it’s a versatile and delicious side dish, breakfast bread or snack. Most muffins — including cornbread — are subject to sticking in the pan. Nonstick pans eventually wear and stick, and paper muffin cups stick to the muffin but not the pan. Preparing the muffin pan and removing the muffin properly are the best way to ensure your muffins do not not stick.
Things You'll Need
Brush the inside compartments of the muffin pan generously with a nonflavored vegetable oil or vegetable shortening.
Fill the inside of the muffin pan compartments halfway full of the cornbread mixture so it does not cook over the top of the pan making it more difficult to remove. Bake the cornbread until it is fully cooked.
Remove the muffin pan from the oven and set it out until the cornbread is cool to the touch.
Slip a butter knife between the walls of each compartment of the pan and the muffin: Slide the knife around the cornbread. Slip the knife underneath the muffin and lift up gently. If the cornbread breaks up allow it to cool further.
A good quality heavy muffin pan does not need to be washed between uses if animal-based oil is not used. Simply wipe out each compartment with a paper towel. As the pan seasons it becomes simple to remove the cornbread by up-ending the pan.
Use muffin cup liners without oiling the pan at all.
References and ResourcesUniversity of Missouri; Using and Storing Cornmeal; Karla Vollmar Hughes, et al.; October 1993
Washington State University Extension: Bread Baking Basics
all-about-food-org: Nutrition Facts