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Candymakers know that sugar begins to burn at around 350F. But that is for sugar from cane or beets, which is sucrose. But corn sugar is mostly dextrose and I don't know if it burns at the same...

Steel is tempered starting at around 300F. Cornbread is cooked at 400F-425F, so it's definitely possible. The edge is thin enough that it would get up to temperature very quickly, so assuming it...