Greasing The Pan

[SARGE]

I'm confused about all this grease business to a pan before baking, etc. I understand the purpose is to keep things from sticking. However I see these non-stick pans which folks say don't really work, then I see spray products like PAM, etc., then I hear folks say they smear butter on the pan, stick in oven for a minute to heat, then remove and install the ingredients. All I know is that my cornbread venture seems to overdone the bottom while making the rest okay, which ruins it to me. I hate to see what happens on a pie. :confused:

[lil Jimmie]

We use the teflon pans with olive oil and a paper towel to coat the pan and have no problems but then again the wife and I haven't cooked cornbread.

[Stuey]

For baking, use parchment paper and pam. It produces nice even results. Baked goods will stick to teflon baking pans.

The greasing of pans is to prevent the dish from sticking to the pan. If it sticks, whem you remove the item, it will sometimes partially tear apart.

[HAL9000]

Silly question here... you're bringing back old memories for me Sarge... I haven't had cornbread since I lived at home.... would ya be willing to share the recipe?

[sgtspector]

Maybe you shouldn't use nonstick teflon pans when cooking your cornbread. The surface is dark and the darker the surface the faster it cooks. Try a regular baking pan without teflon or its generic equivalent. Or you could try a corning ware (glass) pan and grease it with regular butter and then sprinkle a little flour on the butter. Either that or try cutting down the cook time a little bit each time til you get it right where you want it, not burnt on the bottom but done in the middle. Check with a toothpick. It should come out clean of its done.

[edfair]

Best cornbread is from a cast iron skillet. I'm not a purist so I use Jiffy mix or Martha White mix. Preheat the skillet with 2 tsp oil at 400. Mix the package with 1 egg then add 2/3 cup milk, stir well, pull the skillet out and pour the oil in the mix, stir well and put the mix in the skillet. 15 to 17 minutes on a medium level rack.
And it goes well with half of a raw sweet onion. Of course you have to brush your teeth a couple of times before you socialize.
Must be the southern heritage.
And the same mix will do well with a cast iron bread stick pan.

[lil Jimmie]

Best cornbread is from a cast iron skillet.

That's how grandma does it, and like Hal I haven't had any good cornbread since grandma's

[BigRed CC Dually]

" I'm not a purist so I use Jiffy mix or Martha White mix"

I LOVE Jiffy mix;) and a sweet onion with a pot of pinto beans is "struttin' in high cotton" LOL

[sdkfz]

I can second the dark pan idea, if you are using a dark pan you do get faster cooking and a darker edge. You might want to buy an oven thermometer and find out what temperature you are actually getting at the one the dial says, most ovens are off, and can be as far as 75 F.http://www.oxo.com/catalog/product_info.php?products_id=59

http://repair2000.com/nocook.html

[mairving]

Forget about the non-stick stuff. Get you a silicone muffin pan (http://www.kitchenaid.com/catalog/product.jsp?src=BAKEWARE&categoryId=325&productId=660) and you just flip them muffins out. I do have a cast iron corn-muffin pan that has 6 corn shaped muffin holders and also a divided cast iron skillet. They cook well but are difficult to clean and the cornbread is prone to sticking. Don't have the problem with silicone.

[Litespeed]

Okay here it goes my knowledge that I have gained from my wife no one laugh. I frequent Bed, Bath, and Beyond. It is next to Best Buy so that is okay right? Sarge do you know of that Bed, Bath, & Beyond off of Park and 75? If so right in the front door they have and island setup with bargin buy items. One of the items is a package (and I forget how many in a package) of mesh like material that all the best cooks use for not only non-stick properties, but it evens out the heat to cook evenly. It looks similar to mesh paper that goes on the bottom of any of your baking items. It is worth the buy if you are cooking more often now. Both the wife and I cook alot and have learned a few secrets. Best friend is a chef and said this baking material is a must have. I will try and get you details. -Matt