Marie Callenders Cornbread Recipe Variations

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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

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

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 RECIPE



Marie Callender's Cornbread Recipe image

Provided by insanelygood

Categories     Recipes

Time 50m

Number Of Ingredients 7

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

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