This is the best corn bread I've ever had including regular corn bread. I have taken it to potlucks and received rave reviews. It's light and fluffy on the inside and lightly crispy on the outside. And so delicious. The package offers ideas for making it even better (add cheese, corn and/or sweet peppers) and suggestions for substitutions such as using coconut oil instead of the butter. I first found this product in the stores but then all of a sudden the stores stopped carrying them! All 3 stores I go to carried other Pamela's products but not this. I was concerned they stopped making it. I didn't ask the stores about it but I wrote to Pamela's and they seemed to know nothing. So as usual, when I can't find something in the stores I go on Amazon. I had to do a little shopping around, one place was willing to sell me a bag for $45.00. I found a couple of places that sell a 6 pack for a reasonable price. I buy those.

I bought this mix as gluten free flour can be pricey. I also thought it could be a quicky addition to a meal. They should have included the directions on the description. I don't have a paddle mixer or pastry blender, or parchment paper. The take-away is, I now see that $9-10/bag of gluten free flour is actually a bargain. I found a "from scratch" recipe on-line that was easier than this mix, and I have enough ingredients to make many more batches.

The best GF cornbread I've found, so I have it on subscription. I fix double batches for family holiday dinners and always hear "any more cornbread?" until it's gone. That's necessary because (like many GF products) it startes getting soggy by the next day. If you wait to long, you will be really unhappy with yourself for letting it spoil. I have frozen some and it was still good, but not like when freshly made.

I follow the recipe (sometimes substituting milk, adding corn, or adding cheese and usually cook it in an 8X8 pan. In my oven (which is usually accurate) it takes substantially longer than the time estimate on the box. This cornbread is much better overcooked than undercooked, so take that into account. Also, understand that following the recipe, this is not a savory cornbread, it is fluffy (cakelike) sweet & buttery. I have never tried making it without the sugar, but would guess that it wouldn't turn out like the hard skillet cornbread my mom used to make.

This is great corn bread - gluten free or not it just tastes good! When I shop for GF food that is what I want, not "this is good for GF" - I just want "this is GOOD". And that is what you get with this corn bread. You can serve this to people and they will never know it is GF. I served this on Christmas eve and everyone loved it - including one very picky person who "hates" gluten free food - in fact she went back for seconds and thirds! I've made these into muffins for an easy on the go breakfast too. Pretty simple to make and turns out very moist and tasty. Def. recommend these. Much cheaper than buying at my local health food stores.

I love this this mix especially since you can control the amount of sugar to add. In addition, it is dairy free for those people that can't consume gluten or are dairy intolerant. One thing I've noticed is that cooking times will vary depending on the placement of the glass pan in the oven, and the temperature of the oven itself. I'm told that for gluten free recipes, it is better to add an additional 5-10% time above what recipes specify. I found this to be true with this corn mix.