Lodge Skillet Cornbread Mix is a new, convenient way to make authentic cornbread at home, available in four flavors. Try True Southern, Sweet Spot, Hotshot Jalapeño, or Sweet As Honey. We sourced quality ingredients to perfect each recipe, and they’re each specially made to bake crispy and golden in your favorite cast iron pan.

Nothing gives cornbread a better crust, crunch, or rise than a hot, well-seasoned cast iron skillet. Be sure to preheat your skillet and add oil so that the batter sizzles when it hits the pan: that’s how you get a golden-brown crust that doesn’t stick. Plus, cast iron retains heat like none other, giving you a more consistent bake.

Our True Southern flavor is a savory, buttery, buttermilk-forward mix. It’s how you’ll often find cornbread made in the South. True Southern and Hotshot Jalapeño share a similar base recipe, making them both great mixes for those who love their cornbread savory.

Our Sweet Spot mix is a sweet variety of cornbread, with a nice, well-rounded flavor profile that makes for a perfect side to barbecue or chili—or even on its own. But we couldn’t stop there: we were inspired by how folks top their cornbread with honey, so we created Sweet As Honey from a similar base recipe, adding notes of golden honey for a perfectly sweet flavor.

Everyone has a different tolerance for heat, but generally our Hotshot Jalapeño mix brings the green flavor of jalapeños to the front along with some of their natural heat. Personally, we think it’s well balanced, but the best way to tell find out is to try it yourself!

Of course! Wedge pans, cornstick pans, muffin pans and mini-cake pans are all popular substitutes for a 10.25” cast iron skillet. We have a full list of bake times and yields for these pans right here.

No, but cast iron is the ideal pan for making cornbread and our favorite way to cook.

There are a few reasons why cornbread can stick to a pan: your skillet may be too hot, not hot enough, or not properly coated in oil. Be sure to follow instructions on pack for best results. Between bakes, you can also care for your cast iron between loaves of cornbread by cooking these recipes, which help build and maintain seasoning.

Yes! That’s what helps create the golden-brown crust on your cast iron. Plus, it helps to prevent sticking.

We suggest putting the skillet in your heated or pre-heating oven for 10-15 minutes before adding oil and batter.

While we prefer to use cast iron and specially crafted our Skillet Cornbread Mixes to cook up golden brown in cast iron vessels, we understand that not everyone has a piece of iron on hand. Glass and aluminum bakeware will work for baking, though bake times and yields may vary. Do not use any cookware designed just for stovetop use in the oven, including chemically treated nonstick fry pans.

We recommend using mixed cornbread batter within 5 to 10 minutes. Just like many breads and baked goods, cornbread batter includes leavening agents that do their best work when they’re freshly combined. Leaving the batter to sit can lead to flat, dense cornbread. If you are cooking in batches, consider filling all your pans at once and fitting them in the oven together, or at a minimum, sticking to two or fewer batches.

Leftover cornbread doesn’t need to be refrigerated after baking: just cool it completely and wrap it tightly in aluminum foil to keep it fresh for a few days. You can even keep it stored in your skillet.

You can also freeze leftovers or full loaves of cornbread. Just let them cool completely and wrap tightly in plastic wrap before putting them in the freezer. To serve, let the frozen bread thaw on the counter for an hour and then bake at 300˚F for 15 to 20 minutes.

If you do want to refrigerate your cornbread, wrap it tightly in foil first. Do not put a cast iron pan in the fridge: it’s a recipe for rust!

Yes, our mixes contain a bio-engineered ingredient.

Every label includes notes about common allergens, such as wheat.

True Southern: Net weight 16oz / 454g; Ingredients: cornmeal, enriched flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), leavening agent (sodium acid pyrophosphate, sodium bicarbonate, corn starch, monocalcium phosphate), sugar, and salt

Sweet Spot: Net weight 16oz / 454g; Ingredients: enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), sugar, cornmeal, leavening agent (sodium acid pyrophosphate, sodium bicarbonate, corn starch, monocalcium phosphate), and salt

Sweet As Honey: Net weight 17.4oz / 493g; Ingredients: enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), sugar, cornmeal, sugar and honey blend powder (cane sugar, honey), leavening agent (sodium acid pyrophosphate, sodium bicarbonate, corn starch, monocalcium phosphate), natural honey flavor, and salt

Hotshot Jalapeño: Net weight 16oz / 454g; Ingredients: cornmeal, enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), leavening agent (sodium acid pyrophosphate, sodium bicarbonate, corn starch, monocalcium phosphate), sugar, jalapeno, and salt