I do this when making corn bread in my much-less-cool medium Lodge skillet. A little squirt of Pam, preheat to 250, off to the races. It will usually slide out unassisted this way.
Nice! I have a couple of those and sometimes I fight to get the cornbread out of them. And I grease it really heavy each time... We made chili and cornbread today also.
Did the corn bread cool before removing it from the pan? I've had cakes and muffins fall apart when removed when still warm. I've pre-heated pans on the stove top before going out to the wood-fired oven. Cast iron transfers heat pretty well, I'd go with a little extra oil in the recipe. It looks like more testing is needed.
Always remember my Dad putting it in a bowl with milk for breakfast. Definitely not warm there. I like it warm with butter and or honey myself.....
I was getting some kindling in the basement this morning and spied the breakfast griddle that Midwinter had given away at the NH gtg this spring(thank you, again!). I only have about two inches between the stove top and lintel to cook. I put bacon and a potato pancake on the griddle flipping them every few minutes. Coffee was being made as well as a slice of toast. I moved the bacon out of the big section and cooked eggs over easy in the bacon fat. Another minute and it was done.
