Cast iron skillets are usually passed down from cook to cook, but the newest cast iron by Lodge
is pre-seasoned and oh-so easy to clean, and cook with. This skillet would make a great "basket" to give with a corn bread mix, to your friends or family. 
If you elect to give a less expensive gift, consider a jar, or burlap sack lined with a plastic bag to hold the mix. A jar of jam, or homemade honey butter makes a nice addition to the basket, too.
Southern Cornbread Mix
Makes about 2 3/4 cups
1/2 cup dried buttermilk powder (Saco or King Arthur Flour)
1 2/3 cups white cornmeal
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
- Stir the ingredients together in a mixing bowl.
- Transfer the cornbread mix to an airtight container and label with a 1 month expiration date.
Southern Cornbread
Makes one 10-inch round
2 tablespoons butter, melted
One bag Southern Cornbread Mix
2 cups water
1 large egg, beaten
- Preheat the oven to 400 degrees. While the oven is preheating, place the butter into a 10-inch cast iron skillet, glass or ceramic pie plate, and melt the butter in the oven while you prepare the batter.
- Place the cornbread mix into a large mixing bowl.
- Make a well in the center, add the water and egg, stirring until blended.
- Pour the batter into the hot skillet, and bake for 17 to 20 minutes, until a toothpick inserted into the center comes out with a few crumbs on it. Serve the cornbread warm with butter, and honey or homemade jam.
