It's not the seasoning—you need more fat.

Probably not.

Seasoning matters, but cornbread is a sticky situation even on well-seasoned cast iron because it’s low in fat and has a lot of starch. That means it bonds to the pan unless there’s a generous layer of grease acting as a barrier. A thin spray of oil or a quick swipe of butter won’t cut it.

Here’s the fix: get the pan screaming hot in the oven, then pull it out and add a solid tablespoon of butter or bacon fat—enough to pool and sizzle. Swirl it around, then pour in the batter. The fat should be obvious, not invisible. Also, let the cornbread cool in the pan for 10 minutes before trying to remove it. Patience helps.

If it’s still sticking after that, your seasoning might need a refresh. But start with more fat first. That’s almost always the issue.

Next time, double the butter and let the pan smoke a little before pouring.