Marie Callenders Cornbread Recipe Variations Food

COPYCAT MARIE CALLENDER'S CORNBREAD

Copycat Marie Callender's Cornbread image

Make and share this Copycat Marie Callender's Cornbread recipe from Food.com.

Provided by Lubie

Categories Breads

Time 45m

Yield 15 serving(s)

Number Of Ingredients 7

Ingredients

3 eggs
1 1/2 cups milk
2 tablespoons butter or 2 margarine, melted
3 cups Bisquick
1/2 cup cornmeal
1 cup sugar
3/4 teaspoon baking powder

Steps:

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.

MARIE CALLENDER'S STYLE CORNBREAD

Marie Callender's Style Cornbread image

Make and share this Marie Callender's Style Cornbread recipe from Food.com.

Provided by friesengirlfriend

Categories Breads

Time 35m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1 cup flour
1 cup cornmeal
2/3 cup sugar
1 teaspoon salt
3 teaspoons baking powder
1 egg
1 cup milk
1/3 cup oil

Steps:

Mix dry ingredients together in large bowl.
Mix wet ingredients in another bowl; then combine with dry and stir till combined.
Pour into ungreased 8x8" pan and bake 20-25 min at 400°F.

MARIE CALLENDER'S CORNBREAD

Marie Callender's Cornbread image

Just as good if not better than the restaurant. And, as those Jiffy cake mixes become harder to find, this will always be available!

Provided by Battle in Seattle

Categories Quick Breads

Time 40m

Yield 9 serving(s)

Number Of Ingredients 6

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

Steps:

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.

MARIE CALLENDER'S CORNBREAD RECIPE

Marie Callender's Cornbread Recipe image

Provided by insanelygood

Categories Recipes

Time 50m

Number Of Ingredients 7

Ingredients

3 cups Bisquick baking mix
1 cup granulated sugar
3/4 teaspoon baking powder
1/2 cup cornmeal
3 eggs, room temperature
1 1/2 cups milk, room temperature
2 tablespoons butter or margarine, melted and cooled

Steps:

Preheat the oven to 350 degrees Fahrenheit. Grease the bottoms and sides of 2 (8-inch) pans generously with butter.
In a large bowl, sift together the Bisquick, sugar, and baking powder. Add the cornmeal and whisk to combine.
In a separate bowl, whisk together the eggs, milk, and melted butter.
Pour the egg mixture into the bowl of dry ingredients. Whisk it together just until combined. Lumps are okay.
Pour the batter into the greased pans. Bake the cornbread for 35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Let the cornbread cool slightly on a wire rack for 15 minutes. Slice it into squares, serve, and enjoy!

Nutrition Facts : Calories 220 cal

MARIE CALLENDER'S CAKE-LIKE CORNBREAD

Marie Callender's Cake-like Cornbread image

From MasterCook. Don't expect a coarse grained cornbread here. These taste more like corn cake, and are the most awesome muffins I've ever stuffed in my mouth. They don't even need butter.

Provided by Kay D.

Categories Breads

Time 30m

Yield 24 muffins

Number Of Ingredients 6

Ingredients

1 (9 ounce) box corn muffin mix
1 (18 ounce) box yellow cake mix
1/3 cup milk
4 eggs
1/3 cup butter, melted
1 cup water

Steps:

Preheat oven to 350.
Thoroughly spray muffin pan cups with non-stick spray.
Pour mixes into a large bowl.
Add remaining ingredients and stir well.
The batter will be very thick.
Pour into prepared muffin cups.
I made 12 regular sized muffins and 24 mini muffins from one batch of this batter, and had a tiny bit left over for the"bowl lickers".
Bake mini muffins for 15 minutes, or until golden.
Bake regular sized muffins for 20 minutes, or until golden.

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