Free Cornbread: Removing Baked Goods From Molded Pans

Cornbread is a delicious treat, but it can be frustrating when it sticks to the pan. To get cornbread out of a moulded pan, you can try a few things. Firstly, grease your pan generously with butter, bacon grease, oil, or cooking spray. You can also try dusting the pan with flour, cornmeal, or sugar, depending on the sweetness of your cornbread. Another tip is to put the pan in the oven while it preheats, then add your fat of choice before pouring in the batter. If you're using a cast-iron pan, make sure it's well-seasoned, and consider using a non-stick spray for a while after cleaning. With these tips, your cornbread should come out of the pan with ease!

How to get cornbread out of a moulded pan

Use parchment paper

Using parchment paper is an effective way to ensure your cornbread doesn't stick to the pan. It is a natural, non-stick material that acts as a barrier between the batter and the pan, making it easier to remove the cornbread once it's baked.

To use parchment paper, start by cutting it to fit the bottom and sides of your pan. You can either spray the pan with cooking spray or grease it with butter or oil, and then lay the parchment paper flat, spraying or greasing it again. This double layer of grease and parchment will help ensure your cornbread doesn't stick.

Another tip is to create a "parchment sling" by allowing for an inch or two of overhang on each side of the pan. Then, make cuts from each corner of the parchment paper to the edge of the pan and remove the small corner squares. This will make it even easier to lift the cornbread out of the pan once it's baked.

Using parchment paper may increase the cooking time, so keep that in mind when planning your bake. Additionally, while parchment paper is a great option for preventing sticking, it can only be used once and must be discarded afterward, which adds to the cost and creates waste.

However, with proper use, parchment paper can be a valuable tool in your baking arsenal, providing you with perfectly baked cornbread that comes out of the pan with ease.

Try a non-stick spray

If you're looking for an easy, mess-free solution to prevent your cornbread from sticking to the pan, non-stick cooking spray is a good option. However, it's important to note that a thin layer of oil or butter spray may not be sufficient on its own, and you might need to combine it with other techniques to ensure your cornbread comes out of the pan in one piece.

Firstly, it's crucial to choose the right type of spray. Opt for a neutral-tasting oil, such as vegetable, canola, or grapeseed oil. These oils have a higher smoke point, which means they can withstand higher temperatures without burning. Avoid using butter-flavoured sprays or those containing butter or olive oil, as these can burn at high temperatures and cause your cornbread to stick.

Before spraying, make sure your pan is dry and free of any droplets of water. Then, generously coat the entire pan, including the sides and corners, with the non-stick spray. You may also want to consider combining the spray with a light dusting of flour, cornmeal, or cornflour. This will not only help prevent sticking but also produce a crispier crust.

In addition to using a non-stick spray, preheating your pan can also be beneficial. Place your pan in the oven and let it heat up as the oven preheats. Once it's hot, remove the pan, spray it with your chosen oil, and swirl the oil to coat the bottom and sides. Then, pour in your prepared cornbread batter. The preheated pan will help create an immediate crust on your cornbread, making it less likely to stick.

If you're using a cast iron pan, proper seasoning is crucial. A well-seasoned cast iron pan creates a polymerized oil layer that is both waterproof and nonstick. To season your pan, simply add a thin layer of oil and heat it in the oven. Repeat this process several times to build up a strong seasoning layer. However, avoid cooking acidic foods in your cast iron pan, as they can ruin the seasoning.

While non-stick spray can be a helpful tool, it may not always be sufficient on its own to prevent sticking. For best results, combine it with other techniques, such as proper pan preparation, preheating, and seasoning. Additionally, the recipe you use can also impact the likelihood of sticking, so choose a recipe that is not too wet or too dry.

Oil the pan

Oil is a great way to ensure your cornbread doesn't stick to the pan. The type of oil you use is important, as some oils are not suitable for high-heat baking. Oils with a low smoke point, such as olive oil, will break down at high temperatures and can make your cornbread stick to the pan. Therefore, it is best to use oils with a high smoke point, such as canola, avocado, vegetable, or coconut oil. Butter is also a good option and is often preferred for its taste.

To oil your pan, start by pouring a generous amount of oil into the pan. Use a cloth or pastry brush to spread the oil evenly across the entire surface of the pan, including the sides. Be sure to get into all the nooks and crannies of the pan if it has a detailed design. You can also put a glob of oil or butter in the pan and put it in the oven to melt while the oven heats up. Then, simply pour your batter into the hot oil or butter and bake as usual.

Another option is to use a product like Baker's Joy or PAM Baking Spray, which are cooking sprays that contain flour. These products can help prevent sticking and are convenient as they come in a spray can. However, some people may not like the smell of these products.

In addition to oiling your pan, you can also dust it with flour, cornmeal, or powdered sugar, depending on whether you are making a sweet or savoury cornbread. This extra step will create a barrier between the batter and the pan, further reducing the chances of sticking.

Dust the pan with flour

Dusting the pan with flour is a crucial step in preventing your cornbread from sticking to the pan. This step is especially important if you are using a regular baking pan as opposed to a cast iron pan.

To dust your pan with flour, start by ensuring that the pan is dry and free of any droplets of water. Then, take some butter, vegetable oil, or cooking spray, and coat all sides and the bottom of the pan evenly. Make sure to get into any corners of the pan so that the entire surface is coated.

Once the pan is coated with butter, oil, or cooking spray, it's time to add the flour. Generously sprinkle flour or cornflour into the pan. Shake the pan to ensure that the flour coats the entire surface, including the corners.

After you have coated the pan with flour, turn it upside down and gently tap it on a table or counter to remove any excess flour. You can also lightly shake the pan to get rid of any extra flour.

If you are using parchment paper or a silicone liner, you can add it to the bottom of the pan right after greasing it with butter, oil, or cooking spray. In this case, you can skip the step of dusting the pan with flour.

By following these steps and properly preparing your pan, you can help ensure that your cornbread will release easily from the pan and won't stick.

Use a cast-iron pan

Using a cast-iron pan is a great way to bake cornbread with a crispy crust and a moist, tender crumb. Here are some tips to ensure your cornbread doesn't stick to the pan and comes out perfectly:

Preheat the Cast-Iron Pan

It is essential to preheat your cast-iron skillet in the oven before pouring in the batter. This helps create a crisp, sturdy crust on the cornbread, providing a delicious contrast to the tender, delicate crumb. Place the cast-iron pan in the oven while it preheats to 425°F (218°C).

Grease the Pan

To prevent sticking, grease the hot skillet with butter or another fat such as bacon grease or vegetable oil. Use a pastry brush to coat the bottom and sides of the pan generously. This step not only prevents sticking but also adds flavour to the crust.

Prepare the Batter

In a large bowl, whisk together the dry ingredients, such as cornmeal, flour, sugar, salt, baking powder, and baking soda. In a separate bowl, whisk together the wet ingredients, including milk, buttermilk, eggs, and melted butter. Then, slowly whisk the wet ingredients into the dry mixture until well combined.

Pour the Batter and Bake

Once the oven and pan are preheated, carefully remove the hot skillet from the oven and reduce the oven temperature to 375°F (190°C). Coat the pan with more butter, ensuring it melts and covers all surfaces. Pour the batter into the prepared skillet and place it in the centre of the oven. Bake for 20 to 25 minutes, or until the centre is firm and a toothpick inserted into the middle comes out clean.

Cooling and Serving

Allow the cornbread to cool slightly in the skillet before slicing and serving. This will make it less crumbly and easier to handle. Cornbread is best served warm, but it can also be enjoyed at room temperature.

By following these steps and using a cast-iron pan, you'll achieve delicious, crispy-edged cornbread that releases easily from the pan.

Frequently asked questions