It’s EASY and quick to make and bake this copycat version of Marie Callender’s restaurants famous cornbread! Perfect side dish for soup, salad, or main course.
I received this recipe for a copycat version of Marie Callender’s Cornbread almost 20 years ago. My friend Sharon, from our church, gave me this recipe. I have no idea where she got the recipe, BUT I DO KNOW that it’s an excellent recipe for cornbread, AND tastes very similar to the cornbread served by the restaurant chain.
This cornbread rises very high, is slightly sweet, and absolutely delicious, just like the original! YUM! My husband and I enjoyed this cornbread last evening with our dinner… I like to drizzle it with honey; he likes to drizzle it with molasses. Either way… it’s GOOD and really easy to prepare!
We LOVE this bread, and I have made it many times over the years… it doesn’t take too long to make, and it’s very simple. Here’s a few pics during the process so you can see just how EASY it is to make homemade delicious cornbread.
Scroll Down for A Printable Recipe Card At the Bottom Of The Page
How To Make The Cornbread
Ingredients can either be blended in a food processor or can be mixed by hand. If using food processor, process dry ingredients until blended. Drizzle in oil or add shortening, if using, processing until mixture is crumbly. When the mixture is crumbly, transfer it to a mixing bowl.
If you do not have access to a food processor, t’s easy to mix up the cornbread batter by hand. Place dry ingredients into mixing bowl. Mix in the oil with a fork OR cut in the shortening with a pastry blender until mixture is crumbly.
Add eggs to the crumbly cornbread mixture. Stir Ingredients only until moistened. Don’t over-mix the batter.
Time To Bake the Cornbread
Pour the batter into a greased 9×9 baking pan, and then it’s ready to go into the oven! Bake the cornbread at 425 degrees F for approximately 20 minutes, until the cornbread is light golden brown on top.
Test for doneness by inserting a toothpick into the middle of the pan. If toothpick comes back out without wet batter on it, the cornbread should be done. Once the cornbread is removed from the oven, cut it into 9 equal sized 3″ pieces. It is ready to serve!
Here is a piece of the cornbread, split in half and adorned with butter, for a close-up view!
This is a perfect cornbread to serve alongside a big, hot, bowl of soup… (Mom’s Old-Fashioned Chili is a favorite of ours), a salad, or Pinto Beans And Ham . Really good, really easy… got it? Hope you’ll give it a try… I think you will love it!
Looking For More BREAD Recipes?
You can find all of my recipes in the Recipe Index, located at the top of the page. I have a nice variety of bread recipes you might want to try, including:
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Recipe Source: Sharon Fredeen
- 2 cups all-purpose flour
- 1 cup yellow corn meal
- 3/4 cup granulated sugar
- 1/3 cup dry milk powder
- 3 teaspoons baking powder
- 1 teaspoon salt
- 2/3 cup vegetable oil or shortening (I use oil)
- 2 eggs , slightly beaten
- 1 cup water
- In a large bowl or food processor base, combine the flour, corn meal, sugar, dry milk powder, baking powder, and salt. Cut in the oil or shortening with a pastry blender, or process until mixture becomes small crumbs.
- Remove from processor, if using, and place ingredients in large bowl.
- Stir in eggs and water until mixture is just blended. Do not over-mix the batter.
- Grease a 9x9 inch square pan. Pour batter into pan and spread until it is evenly distributed.
- Bake at 425 degrees for 20 minutes (or longer), or until a toothpick inserted comes out clean.
- Cornbread will turn a very light golden brown on top.
- Remove cornbread pan to a wire rack to cool slightly. Cut into 9 pieces, serve, and enjoy!
If using an 8x8 inch square pan, remember you will need a longer cook time!
Here’s one more to pin on your Pinterest boards!