Why does corn bread stick to cast iron?

* Lack of Fat: Cast iron needs a good amount of fat to prevent sticking. Cornbread batter itself is not very fatty, so it's essential to grease the pan thoroughly.

* Over-Mixing: Over-mixing cornbread batter develops gluten, making it tough and more prone to sticking.

* Low Oven Temperature: A low oven temperature can cause the cornbread to bake too slowly, resulting in a denser, stickier texture.

* Not Preheating: A cold pan will shock the batter and make it stick. Preheat the pan before adding the batter.

* The Pan Itself: New cast iron can be more prone to sticking. Seasoning your cast iron well with a layer of fat helps create a non-stick surface.

Here are some tips to prevent cornbread from sticking to cast iron:

* Generously Grease the Pan: Use a neutral oil like vegetable oil, canola oil, or melted shortening. Make sure to coat the entire surface, including the sides.

* Mix Batter Gently: Avoid over-mixing the batter. Mix just until combined.

* Preheat Oven and Pan: Preheat the oven to the temperature specified in your recipe and heat the greased cast iron pan in the oven for 5-10 minutes.

* Use a Cast Iron Skillet: Cast iron skillets tend to have a smoother surface than cast iron baking dishes, making them less prone to sticking.

* Don't Overbake: Cornbread is done when a toothpick inserted into the center comes out clean. Overbaking can dry it out and make it stickier.

With a little practice and the right techniques, you'll be making delicious, non-stick cornbread in your cast iron in no time!