This may be a dumb question, but since I have a cornstick pan now I'm curious on how to use it. I make cornbread in my #8's, so do I just do the same thing as far as preheat, grease, and pour batter in? Is the cooktime different as the quantity in the stick pan will be less and thinner? If I make a batch like normal should I grab a #3 or something for the remainder of the batter, or are there specific recipes for cornstick pans?