Yes, there's hope! I had the same problem with mine, and am running a MasterCook search for you right now to find how I fixed it . . . stay tuned.
Originally Posted by Chefzhat
OK; back again. I bought 3 of those Lodge Logic pre-seasoned pans so that I could bake a whole recipe at once (and I found them dirt-cheap!). Below is the recipe I used, with the notes I made after trying it in my cornbread-stick pans. I need to make the muffins again to refine the instructions, or you can do it yourself--I don't think it'll be hard. Maybe someone else will pipe in, too, but here you go:
* Exported from MasterCook *
Sweet Corn Muffins
Recipe By :A "wow!" muffin--excellent! (Not a traditional cornbread, but very sweet.)
Serving Size : 12
Categories : Bread, Quick Entertaining
Family Meal (Simple) Five-Star Favorite
Make Ahead/NO last-min prep
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups all-purpose flour -- or about 6 3/4 ounces per 1 1/2 cups needed
3/4 cup granulated sugar
1/2 cup yellow cornmeal
2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup plain low-fat yogurt
1/4 cup butter -- melted
3 tablespoons skim milk
1 large egg -- lightly beaten
2 tablespoons turbinado sugar -- optional (see Notes)
*** SEE "NOTES" BEFORE MAKING AGAIN. ***
DO-AHEAD STEPS: Measure and mix the dry ingredients; set aside. Pull out
the cast-iron muffin pans. Combine wet ingredients (except butter); cover
and refrigerate. Measure out butter; place into microwave-safe bowl and
either cover and refrigerate, or let it sit in the microwave.
Preheat oven to 375 degrees. If using cast-iron corn-muffin pans, place
pans into oven to preheat, or the corn-muffin sticks won't brown.
Begin melting the butter.
Lightly spoon flour into dry measuring cups; level with a knife. Combine
flour, granulated sugar, cornmeal, baking powder, and salt in a medium
bowl, stirring with a whisk. Make a well in center of mixture. Combine
yogurt, melted butter, milk, and egg, stirring with a whisk; add to flour
mixture, stirring just until moist.
FOR STANDARD MUFFINS: Place paper liners in muffin cups or spray the cups
with oil. Divide the batter evenly among cups. Sprinkle batter evenly with
turbinado sugar, if desired. Bake at 375 degrees for 20 minutes or until a
wooden pick inserted in center comes out clean. Cool on a wire rack.
FOR CORNBREAD STICKS: Using stainless-steel scoop and preheated cast-iron
pans, add about 1 tablespoon batter per 1/3 of each corn stick; go around
corn-stick molds 3 times to add batter down each corn stick (top, middle,
center) to minimize hand-spreading (which is kind of a pain). Spread with
wet finger if needed; bake till medium brown. (NOTE: When muffins are
done, pull out oven shelf slowly. The loaded, slick cast-iron muffin pans
like to slide, and you don't need them hitting the floor.) Turn out of
pans to cool on rack.
"More sweet and breakfast-y than cornbread-like, and great."
"Cooking Light Annual Recipes 2008"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 184 Calories; 5g Fat (22.9%
calories from fat); 4g Protein; 32g Carbohydrate; 1g Dietary Fiber; 29mg
Cholesterol; 183mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0
Non-Fat Milk; 1 Fat; 1 Other Carbohydrates.
Serving Ideas : After baking, cool completely, place in a zip-top plastic bag, and refrigerate or freeze a batch of these simple muffins. To reheat, just place them in a microwave at HIGH for 15 seconds if refrigerated, 30 seconds if frozen. You can pair one with a carton of yogurt or a hard-cooked egg for an easy breakfast on the run.
NOTES : 12-muffin recipe makes up to 21 corn sticks, or 14 sticks
plus 3 or more regular muffins.
Muffins are nicely sweet w/o added sugar as garnish; that
sugar just makes them extra-special. Don't use sugar
garnish for cornbread sticks, b/c the sugar will end up on
the bottom anyway.
RECIPE CHANGES NEEDED: The last time I made these, I
preheated the corn-stick pans. However, the batter is so
thick that spreading it into the hot pans was very
difficult. Also, they need 2 1/2 scoops or so per pan, not
3; I began running out of batter as I reached the last
cornstick pan and filled it. And the muffins turned out
quite tough; I don't know if I overbeat them (not likely),
or if it mattered that the first ones began baking right
there on the counter (in the hot pans) before I could get
all the cavities filled and smoothed out. Therefore, since
I consulted the CLBB, I'll double the skim-milk amount. The
batter MUST pour into the pans or seek its own level
(fairly readily, at least) when scooped into them. After
seeing how that works, I'll edit the instructions further.
Last edited by testkitchen45; 09-05-2008 at 12:54 PM.
Reason: ETA: Add recipe and hints. Hope they help! :-)
If you're afraid of butter, use cream. ~~ Julia Child
As you cook, you enjoy omniscience about food that no amount of label reading can match. Having retaken control of the meal from the food scientists, you know exactly what is in it. (Unless you start w/cream of mushroom soup, in which case all bets are off.) To reclaim control over one's food, to take it back from industry & science, is no small thing; indeed, in our time, cooking from scratch qualifies as subversive. ~~ Michael Pollan