My mother used to put a little lard in the cast iron skillet and heat it up while she mixed up the cornbread ingredients. She'd then pour the surplus sizzling lard into the cornbread batter and stir it in before pouring the batter into the skillet to go back into the oven to bake. I don't recall her ever having a problem with the cornbread sticking. However, we now use the Jiffy Corn Muffin Mix and it tended to stick in both a teflon coated, and non-coated, muffin pans. So I bought two Lodge Cast iron baking pans, each is divided into 3 rectangular sections, so the two of them are pefect to making 6 rectangular pieces of cornbread. The cornbread doesn't stick as badly as in the muffin pans, but it doesn't just dump out either. So what's the best way to keep it from sticking?