I've had great success making 'caviar' with sodium alginate and calcium chloride. I've used both an eye dropper and a Parmesan shaker (when I needed a whole lot of spheres). But I've never been able to make the larger spheres, sometimes referred to as ravioli. I've had them in restaurants as big or slightly bigger than a grape. What's the technique to get them this large? Anything in particular I need to watch out for? 
Isn't that normal?  I suppose if it's causing a problem, you could use a non-stick (teflon, etc.) muffin pan, without the paper liners.  You could also try silicone-coated (parchment) liners. A quick check reveals that e.g., Amazon sells them.  <purist>cornbread shall be cooked in preheated cast iron, and if that's sticking, you need to season your cast iron properly.</purist> 