Best 5 Marie Callenders Cake Like Cornbread Recipes
Are you craving that irresistible, delectable cornbread that leaves you wanting more? Look no further than Marie Callender's cake-like cornbread, renowned for its moist, fluffy texture and burst of cornmeal flavor. This delightful cornbread has become a beloved classic, enjoyed by families and friends alike. In this article, we will take you on a culinary journey, unveiling the secrets behind creating the perfect Marie Callender's cake-like cornbread. Whether you are a seasoned baker or just starting out, we will provide you with a comprehensive guide, complete with detailed instructions, helpful tips, and variations to suit your preferences. So, prepare your taste buds for a delightful treat as we embark on this mouthwatering adventure, transforming your kitchen into a haven of culinary wonders.
Here are our top 5 tried and tested recipes!
MARIE CALLENDER'S STYLE CORNBREAD
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
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 RECIPE
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
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
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.
COPYCAT MARIE CALLENDER'S CORNBREAD
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
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 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!
Provided by Battle in Seattle
Categories Quick Breads
Time 40m
Yield 9 serving(s)
Number Of Ingredients 6
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.
Tips:
- Use fresh cornmeal. Fresh cornmeal will give your cornbread a better flavor and texture. If you can't find fresh cornmeal, you can use stone-ground cornmeal, but it won't be as good.
- Don't overmix the batter. Overmixing the batter will make your cornbread tough. Stir just until the ingredients are combined.
- Let the batter rest before baking. Letting the batter rest for a few minutes before baking will allow the cornmeal to absorb the liquid and give the cornbread a better texture.
- Bake the cornbread in a hot oven. A hot oven will help the cornbread rise and give it a crispy crust.
- Don't overbake the cornbread. Overbaking the cornbread will make it dry and crumbly. Bake it just until a toothpick inserted into the center comes out clean.
Conclusion:
Cornbread is a delicious and versatile side dish that can be enjoyed with a variety of meals. It's easy to make and can be customized to your liking. Whether you like it sweet or savory, there's a cornbread recipe out there for you. So next time you're looking for a side dish, give cornbread a try. You won't be disappointed.
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