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.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.

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 mixture is crumbly, transfer to mixing bowl.

Mixing dry ingredients for cornbread in food processor.

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.

Ingredients for cornbread in bowl for hand mixing.

Oil or shortening has been added and now cornbread ingredients are crumbly.

Add eggs to the crumbly cornbread mixture. Stir Ingredients only until moistened. Don’t over-mix the batter.

Eggs are added to dry ingredients and combined to make cornbread batter.

Batter poured into a greased 9×9 baking pan… ready to go into the oven! Bake the cornbread at 425 degrees F for approximately 20 minutes,  until cornbread is light golden brown on top.

Cornbread batter is poured into a 9x9 inch baking dish.

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 removed from the oven, cut the cornbread into 9 equal sized 3″ pieces. It is ready to serve!

Golden brown baked cornbread is cut into 9 pieces.

Here is a piece, split in half and adorned with butter, for a close-up view!

Cornbread is cut in half, and topped with butter for eating.

This is a perfect cornbread to serve alongside a big, hot, bowl of soup… (Mom’s Old-Fashioned Chili is a fave 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!

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Recipe Source: Sharon Fredeen

Copycat Marie Callender's Cornbread
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
Slightly sweet, and sky-high, this copycat version of a famous restaurant's cornbread is perfect alongside your favorite soup or salad!
Category: Bread
Cuisine: American
Keyword: cornbread
Servings: 9 servings
Calories Per Serving: 400 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 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
Instructions
  1. 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.
  2. Remove from processor, if using, and place ingredients in large bowl.
  3. Stir in eggs and water until mixture is just blended. Do not over-mix the batter.
  4. Grease a 9x9 inch square pan. Pour batter into pan and spread until it is evenly distributed.
  5. Bake at 425 degrees for 20 minutes (or longer), or until a toothpick inserted comes out clean.
  6. Cornbread will turn a very light golden brown on top.
  7. Remove cornbread pan to a wire rack to cool slightly. Cut into 9 pieces, serve, and enjoy!
Recipe Notes

If using an 8x8 inch square pan, remember you will need a longer cook time!

Nutrition Facts
Copycat Marie Callender's Cornbread
Amount Per Serving (1 piece)
Calories 400 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 4g25%
Cholesterol 37mg12%
Sodium 302mg13%
Potassium 319mg9%
Carbohydrates 53g18%
Fiber 2g8%
Sugar 19g21%
Protein 7g14%
Vitamin A 155IU3%
Vitamin C 0.3mg0%
Calcium 127mg13%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!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.

 

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Copycat Marie Callender\'s Cornbread

4 Comments on Copycat Marie Callender’s Cornbread

  1. This came out very good. I used 1 cup of sugar and blended the eggs, water and oil before mixing. Came out the best cornbread I have ever made. I had one batch in the past my son called corncrete for reasons I don’t want to go into.

    • I am sorry that your experience cooking this cornbread was not satisfactory to you. Not sure what could have happened. Have made this recipe at least a hundred times, and have never had that problem.

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