Copycat Marie Callender's Cornbread

"Serve with honey-butter for a great treat!"
photo by Juju Bee photo by Juju Bee
photo by Juju Bee
photo by lazyme photo by lazyme
photo by cooking_neko83 photo by cooking_neko83
photo by cooking_neko83 photo by cooking_neko83
Ready In:




  • Preheat oven to 350°F.
  • Combine all dry ingredients.
  • Combine remaining ingredients and add to dry ingredients and mix well.
  • Pour into greased oblong pan.
  • Bake 35 minutes.

Questions & Replies

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  1. pixieglenn
    Most excellent! I used to be a manager for Marie Callender's in the 90's and this is by far the closest copy cat I've come across. But even if you don't know what Marie Callender's corn bread is like, you will still like this cornbread. The Bisquick makes all the difference! I will be making this again and again, and it's going on my wedding menu!
  2. Diana in KS
    I've been making this since Jan of this year and just recently modified the recipe so that it would be easier for me since I never have any Bisquick around the house. In place of the 3 cups of Bisquick I just use 3 cups of Krusteaz pancake and waffle mix. It comes out just the same and I always have some pancake mix around in bulk. Thanks for the wonderful recipe.
  3. cooking_neko83
    Made this recipe for corn bread when I found that the recipe on the box of corn meal was too dry. My husband and I were not disappointed with this recipe! The bread came super moist and retained their moisture for the next day and even after that. I only had whole milk on hand, but that worked well. This was paired with some homemade lentil chile. The Bisquick in the recipe really makes a difference! Thanks Lubie for sharing this recipe. This is a definite staple!
  4. Writer1
    The best cornbread I've ever had though I haven't tried #18947, I think I would probably like this one better b/c it has more sugar so it was sweet. I halved recipe, used 8 by 8 pan as reviews stated and only 1 .5 T of butter--that was Plenty. Very moist and light, almost fluffy cornbread. Baked it for 20 minutes since I halved the recipe. My husband, mom and I devoured it! Thanks for the great recipe!
  5. lazyme
    I've never had Marie Callender's cornbread so don't know how it compares. But this is a really good cornbread. Served it with chili and it was a great side. Thanks for sharing.


  1. Beverlee H.
    I used buttermilk instead of milk because I wanted a buttermilk cornbread. These are moist and very good. Even better with melted butter and honey. I will make again.
  2. lovelysoulthief
    this cornbread turned out wonderfully, especially considering that i had to replace the bisquick with its substitute of 2 cups flour, 3 tsp baking powder, 1 tsp salt, and 2 tbsp butter. i served it along side (Recipe #45069) and they were very well complimented. thanks lubie


I'm from Salt Lake City, but I'm living in Seattle, Washington while my husband goes to law school at UW. I love cooking. It's my favorite hobby.
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