Marie Callender's Cornbread
"Just as good if not better than the restaurant. And, as those Jiffy cake mixes become harder to find, this will always be available!"
photo by Barenakedchef
- Ready In:
- 40mins
- Ingredients:
- 6
- Serves:
-
9
ingredients
- 2 cups Bisquick baking mix
- 1⁄2 cup cornmeal
- 1⁄2 cup sugar
- 1⁄2 cup real butter, melted
- 2 large eggs
- 1 cup milk
directions
- Preheat oven to 350°F.
- Grease an 8x8" pan on bottom and sides; set to the side.
- In a medium bowl, whisk eggs until well blended.
- Add sugar, milk, melted butter and whisk thoroughly.
- Add Bisquick and cornmeal to egg mixture, and mix just enough to completely moisten dry ingredients and leave no lumps.
- Do not overmix.
- Bake for 25-35 minutes, or until toothpick inserted in middle comes out dry and top is firm to touch.
- Doubles easily into 9x13" pan; adjust baking time accordingly.
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Reviews
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Yummmmie. This is light and sweet - almost cakelike. Not very healthy, but I used the Heart Healthy Bisquick and part Splenda; also used half skim and half lowfat buttermilk. It rises so nicely, we got about 9 servings. Thanks for sharing! UPDATE: Replaced 1/3 cup of the butter with 1/3 cup applesauce and it was still GREAT. So nice to have it so yummy and a little less naughty. -
I have looked for 40 yrs. for a recipe for cornbread as good as Marie Callender's , and finally, found this one, truly this one is even better as it is not as heavy, this is light ,moist, sweet and full of flavor, I am sending this recipe to all my family and friends. If you are looking for the very best one, don't go any further.This is it guys! Thanks to RecipeZaar and to the Chef that sent this in. WONDERFUL! -
This cornbread is really good for one that uses a mix. I love how light and sweet it was. Will definitely be making it again. Thanks for sharing. -
Very adaptable to our tastes. I reduced the sugar to 1/3 c. as previously tried, then upped the cornmeal to 1 c. and used only 1 1/2 c. bisquick. It still turned out light, moist and yes, I agree I could have reduced the sugar a bit more. I think this recipe could handle it! A winner all around. Thanks for posting-- -
Loved this, I am always on the lookout for cornbread recipes as I love cornbread and this one was a great big hit!!! Thank you, Thank you, Thank you!!!!
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Tweaks
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OMG! This is the best cornbread I have ever made! I used 1 C buttermilk in place of the milk -- not much of a change, but it added dimension of flavor. I also reduced the sugar to 1/3 C because we don't like our cornbread too sweet. I think you could even reduce it to 1/4 C, if you want. The resulting cornbread was very moist. It did not fall apart as most cornbreads do. I have always liked Marie Callendar's cornbread, and now I can make my own! Thanks for sharing! -
Yummmmie. This is light and sweet - almost cakelike. Not very healthy, but I used the Heart Healthy Bisquick and part Splenda; also used half skim and half lowfat buttermilk. It rises so nicely, we got about 9 servings. Thanks for sharing! UPDATE: Replaced 1/3 cup of the butter with 1/3 cup applesauce and it was still GREAT. So nice to have it so yummy and a little less naughty.
RECIPE SUBMITTED BY
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<br>I'm a native Idahoan, but spent seven years in Kansas City before moving to Seattle five years ago. I work for a large international nonprofit in fundraising, but my true passion is cooking and baking.
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<br>My dream in life would be to open my own delicatessen--I do not believe a sandwich to my standards can be found in Seattle. There are some good ones, but not the best.
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<br>I am married to my best friend, Sean, who also acts as my personal sous chef in our kitchen. We have two cats, Jackson and T-Bone, and love to garden and play outside. We also love to trapse downtown to Pike Place Market and gather ingredients for a delicious meal. You can find anything there, but we especially love the fresh fish selection, of course the produce, the bread from Three Girl's Bakery, the sausages from Uli's, the cheeses from DiLaurenti's, and the hot donuts across the hall. YUM!
