Cornbread can be served northern or southern style and this Marie Callenders Cornbread recipe is definitely more of a northern style cornbread.
Let me start by say that this is a recipe that I have been making for at least fifteen years. And it is not the exact Marie Callenders recipe, it is a Marie Callenders copycat recipe.
My husband loves cornbread. I like it too, but I like it northern style.
I did not realize that cornbread had a northern version and a southern version until I moved to Oklahoma. I had no idea that it made much difference in how it was made, but there is.
Not only is there a difference there are strong opinions on the amount of flour and sugar that belongs in cornbread.
If you are from the more southern states, I am sorry, but I like my cornbread a little lighter than those in the south.
I like a little more flour in my corn bread than cornmeal.
I also like a little sugar in it. I know, how could I! 🙂
All I can say is, I grew up in Oregon. We like our cornbread light and fluffy and a little on the sweet side. If you put a little honey on it, it is even better.
I will admit though that southern-style cornbread is pretty good. To me though it is a little dry to just eat on its own. But that is just me. I know many people who wouldn’t make cornbread with sugar in it.
I have been making this recipe for years. I made it one time when my mom was a visiting year ago and now this is the only cornbread she makes.
I would consider it the best cornbread that I have made.
Is cornbread gluten free?
Cornbread is not gluten free, but it is easy to make gluten free.
First of all you need gluten free cornmeal. Cornmeal is gluten free, but is at risk for contamination because of how it is grown and processes. To be safe always use cornmeal labeled gluten free.
For this recipe you can use a gluten free flour blend in place of the flour, but I have found the best results with the individual flours. My gluten free northern style cornbread is the gluten free version of this recipe.
Tips For Making Cornbread
Don’t over stir the batter. Stir just until mixed together well.
I have made this many times in a basic 8×8 pan or pie plate, but over the years I have realized the best cornbread is poured into a hot cast iron pan.
Put a little oil or even bacon grease, in a cast iron skillet.
Put it in a hot oven for at least five minutes or until pan is hot.
Carefully remove pan from oven and swirl oil around.
Pour cornbread batter into the pan. You should hear it sizzle.
Bake according to directions.
Ingredients
- flour ( see notes in post about how to make this gluten free)
- cornmeal
- baking powder
- sugar
- salt
- milk
- shortening (yes shortening, it really does make it better.)
- egg
Marie Callenders Cornbread
A copycat version of a favorite cornbread.
Ingredients
- 1 1/4 cups flour
- 3/4 cup cornmeal
- 2 teaspoons baking powder
- 1/3 cup sugar
- 3/4 teaspoon salt
- 1 1/4 cups milk
- 1/4 cup shortening
- 1 egg
Instructions
- Preheat oven to 400 degrees F.
- Combine all the dry ingredients in medium bowl.
- Add the milk, shortening, and egg and mix only until all the ingredients are well combined.
- Do not overmix.
- Pour the batter into a greased 8x8-inch pan or a cast iron skillet. (Pouring the batter into a hot grease pan will give you the best crust.)
- Bake for 25-30 minutes or until top is golden brown.
- Let cool slightly before slicing.
Notes
A gluten free flour blend can be used in place of the flour in this recipe, but see notes in post about the best way to make it gluten free.
Nutrition Information:
Yield:
9Serving Size:
1Amount Per Serving: Calories: 205Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 27mgSodium: 312mgCarbohydrates: 30gFiber: 1gSugar: 9gProtein: 4g
Nutritional values are approximate and aren't always accurate.
Published September 2008. Updated November 2022.
Oh, I love cornbread! When I lived in Atlanta, I purchased a cast iron cornbread skillet (it’s a round skillet sectioned into many triangles). I’ll have to try this recipe in it soon!
Thanks for participating in my Favorite Ingredients Friday recipe exchange. I sure do appreciate it!
Mmm, cornbread. My husband loves it especially.
I love love love this one too!! My mom made it while I was growing up and I make the same for my family in my cast iron skillet!! Couldn’t agree more!! Great and yummy!!
I just jumped over from Martha’s Blog. I wanted to say Hi and nice Blog.
Stop by and visit me sometime…..
thebarberbunch.blogspot.com/
Carolyn
I love cornbread! I’ve only made it from a mix, though. When I was a kid we always ate cornbread with butter & syrup on it. Not knowing any different, I am surprised that I haven’t found anyone else who eats it that way. LOL 🙂
I have been making this recipe for years, ever since I received the cookbook it is contained in for Christmas. I receive compliments every time.
With the ‘net, I am not much for cookbooks anymore. But this cookbook is money well-spent and contains quite a few recipes that are excellent.
Oh, I should have added: The only way to make good cornbread is in a pre-heated cast iron skillet with some melted butter in the bottom. YUM!
I agree, cast iron is the best way to cook cornbread!
I, too, am from up north (NY) and now live in Tennessee. My receipe is like yours except I add about 1/4 cup of tapioca and a half teaspoon of lemon extract. The tapioca makes it very moist.
I just tried Marie Callendar’s cornbread mix. It was a WTF moment. I am from the southeastern United States and we always delicious & fluffy cornbread. Needless to say, I threw the MC bread in the trash. It was dry & heavy!