Grannie, I use a non-stick pan and they still stick. I have thought about leaving out the sugar - as I’m pretty sure that is what makes them stick - but never tried it. The first ones are the hardest to get off - after that, they are a bit easier.
I have looked for years for a recipe that makes cornbread like Marie Callendar’s. I just love their’s with the orange butter. Any ideas?
Hmmm...I will no doubt be adding Splenda in mine. I wonder if that will change things? As soon as I get five mins. to rub together I'm going to try those. I don't know much about Marie Callender's stuff. I don't think it's around these parts. Is it a mix?