Freshly baked cornbread in paper cups just taken from the oven

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.

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.


The less fat or oil that is used in the cornbread mixture, the more likely the muffin will stick to the pan. Let lighter cornbread cool thoroughly before removing it from the pan.

Nonstick spray will keep the cornbread from sticking if used liberally; however, it burns and creates a residue on the pan.