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I call this MOST EXCELLENT cornbread. Loved it but I perfected it just a little. Take 2 1/2 tablespoons of BUTTER and place it in the dish you will bake the cornbread in and place it in the oven to melt while the oven is preheating. After you mix the batter pour it into the hot baking dish with the melted butter. Bake for 20 minutes. This will get a nice buttery crisp crust. This is the first time I have not felt like I needed to add anything (butter, honey, jam) to my cornbread to improve the flavor. Thank you to the chef who shared this wonderful recipe.

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jaskowskivl_11487366 December 28, 2011

I thought it was very good. I used white whole wheat flour. Next time I would reduce the flour by 2 Tablespoons to adjust for the denser flour but it wasn't dry even with the whole wheat. Make sure you don't compact your flour. Just spoon it in the cup and level without shaking or tapping.

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Ginny E. February 24, 2013

I love this recipe, it is the only recipe that I use for cornbread. I use the leftovers to make stuffing.

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Shannon V. Holmes January 22, 2013

I agree with jaskowski - this is the closest to Marie Callender's exquisite cornbread with the added butter in the pan - and it stops sticking. I serve it with the honey butter but it doesn't need it. It's perfect!

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mayabella October 21, 2012

I cut the sugar to 1/3 cup and the recipe turned out perfect. 2/3 cup of sugar is far too much.

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Stephanie S. June 21, 2014

Great cornbread! A tad grainy as it is written. However, the recipe allows for flexibility. On occasion I will add a tsp of wild blackberry or raspberry honey before baking-YUMMERS. Thank you for sharing.

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Tallie in Pacific NW November 04, 2010

Very nice and moist cornbread. We really enjoyed it and it was so quick and easy. thanks for the recipe!

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Meowser June 11, 2010

Fantastic! I've tried a similar recipe, but it was very crumbly. This bread tastes great!

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riskay March 17, 2010

Mmmm..... Easy and delicious. Husband loved it. I used white wholewheat flour.

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Debbie R. January 25, 2010

This recipe is really good, I always use buttermilk, I love the flavor. It doubles really easy and is a favorite addition to big pots of chili!

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ConnieBella76 December 27, 2009
Marie Callender's Style Cornbread