Lodge Cast Iron Skillet Cornbread Mix, True Southern, 1-Pack, 16 oz

[This review was collected as part of a promotion.] This stuff was amazing. I will say I used a cast iron. It's the only way. Take it fresh out of the skillet and add a little butter spread and it is second to none.. If you love to cook and do you love corn bread, this is a must try.

[This review was collected as part of a promotion.] This cornbread tastes so good. I was able to use this for a bean meal and it was amazing. It is light and fluffy and has a very good crumble. It also tasted great both with and without butter. I thought had was a bit sweet but thats just me.

[This review was collected as part of a promotion.] This is one of the best cornbread recipes that I've ever had! One of the most important components is to bake it in your seasoned cast iron skillet! Wow! What a difference that makes. Prepare your cornbread mixture just as the package reads and be sure to follow each step. You'll be sure to have one of the best pans of cornbread that you've ever tasted in your life! The Lodge Cast Iron True Southern Skillet Cornbread Mix Buttery and Savory flavor did not disappoint at all! Serve it hot right out of the oven with your favorite meal.

[This review was collected as part of a promotion.] Tasty and delicious. Two words say it all. Also, this product is easy to pull together quickly. As a southerner, I enjoy cornbread and sweet milk at least one timer per week. Look at the pic of the big, puffy cornbread muffins I made with this cornbread mix. Mama would be proud!

[This review was collected as part of a promotion.] This is some decent tasting corn bread. Its not to hard to make and it's got a fluffy texture when its done. Add some butter to it and go to town. Goes great with some beans and its just as good if not better as the competitors

[This review was collected as part of a promotion.] This Lodge pan skillet corn bread mix is quite good. I needed 3 large eggs, 1/4 cup of canola oil, one cup of whole milk to make the corn bread. I combined the ingredients in a large bowl and whixed it until it was a thick consistency. I sprayed the skillet with canola oil and put the mixture in and placed the cold skillet in the oven at 400 degrees until the pan was hot, put the batter in the skillet and placed it back in the oven for about 25 minutes until golden brown. I put a pat of butter on the top and let rest for 15 minutes. This is worth the effort because it tasted so good. It was a bit sweet and delicious.

[This review was collected as part of a promotion.] I can tell you that this cornbread is amazing!! I made soup beans today, so of course we had to have cornbread with it! When I grabbed the pack, I was stumped because it called for buttermilk, but I didn't have any....Never fear! The bag had an alternative! It tells you haw to make buttermilk from regular milk!! That was the saving grace for our dinner! I fixed it according to the directions, and OMG it was soooo good!! Like it came from a country restaurant, only it came from my oven!! Yes I'm bragging! It was super easy to make! I do recommend this brand, and I look forward to trying the different flavors!

[This review was collected as part of a promotion.] Super easy to prepare. Ease instructions to follow. Just mix everything in together and place it into the steel pan, to the oven for 20 minutes and ready to go! I really enjoy making this corn bread and the smell is amazing.

[This review was collected as part of a promotion.] Lodge Southern Skillet Cornbread Mix is a quick and easy way to have a large pan of piping hot cornbread ready to serve in just a few minutes. You will need to have buttermilk, eggs, and butter on hand. I was going to use my daughter-in-law's cast iron skillet, but unbeknownst to me she had given it away. So I used my much loved metal 9" square baking pan instead. Simply combine the wet ingredients, then pour them into the cornbread mix and stir. The batter will be a little lumpy, but that's okay. I coated my pan with non stick spray and poured in the batter, baking at 425° for 25 minutes. It looked perfect and had a nice browned top and edges. It was a little dry and had a crumbly cake-like texture. It was very good topped with some chili and avocado slices. Next time, I think I will add some diced green chiles and corn to the batter for some variety.

[This review was collected as part of a promotion.] This stuff tasted amazing. It was sweet and flaky all at the same time. I happened to use an actual cast iron skillet and the texture along the bottom was glorious. I love this with barbeque. The only reason I have a four star was because of how the kids felt about it. They weren't as big a fan.