This copycat Marie Callender’s Cornbread is the BEST cornbread recipe ever! I’m going to share a little trick for creating the most moist, sweetest cornbread, with the best texture! Slather them in honey butter and you are going to be in high heaven! Serve them with soup, salad, breakfast, or main dishes!
So there are two kinds of people in the world.
- People that are willing to share recipes.
- People that keep every recipe as a top secret! The sealed lips kind!
Obviously I’m a share my recipes kind of girl! I’ve shared all kinds of recipes from cookies, to soups, to recipes so easy they hardly count as recipes, to bread, and pretty much everything in between with you guys! (By the way, thanks for coming back to my humble little site time and time again for yet one more super quick and easy idea!)
I share recipes because I love it when you pop back and say how much you enjoyed it. It makes my day knowing I helped you make meals a reality for your family!
Do you have any friends that make your recipes and take credit for creating the darn thing in the first place?
There is this “person” in my life that happens to be in the same social circle as I am and she is constantly making my recipes, bringing them to functions, and then she tells other people that she either taught me how to make the recipe, or she taught me the trick for making it.
She sits there and acts all smart and takes all the credit while our friends praise her for awesome recipe creation. The best is when she tells them she taught me how to make it too! She’s generous like that!
So the bottom line here is that you should probably always give credit to whomever created the recipe! It’s the nice thing to do!
Okay, off my rant!
I have the best little trick for making the softest, sweetest, most tasty cornbread muffins EVER!
Just in case my “friend” hasn’t passed the trick along to you yet, let me fill you in!
How to make your own cornmeal!
- Grind your own cornmeal in a wheat grinder! It’s so easy!
- Grind unpopped, unseasoned, unflavored, popcorn kernels into cornmeal flour. I’m not talking about the microwave kind of popcorn but the regular old fashioned kind of popcorn!
- Store extra in an airtight container!
- Use it exactly as you would commercially prepared cornmeal.
It makes the sweetest, softest cornmeal you can imagine! In fact I don’t ever buy cornmeal anymore. This is one of those simple little “extras” that take a little more time but are completely worth the effort!
There you go! The secret for making killer copycat Marie Callender’s Cornbread is out! I have a feeling this will be your new go to cornbread recipe!
What to serve Marie Callender’s Cornbread with!
- Slow Cooker Creamy Taco Soup
- Cowboy Pulled Pork Chili
- Slow Cooker Cube Steak in Mushroom Sauce
Whip up a batch of Marie Callender’s Cornbread, some Whipped Cinnamon Butter and you will have a houseful of happy family! Oh, and don’t forget to share the recipe with your friends! Wink wink!
Marie Callender's Cornbread
- 2 eggs
- 1 c. sugar
- 2 c. buttermilk
- 2 c. flour
- 1 c. cornmeal
- 1 tsp. Salt
- 2 tsp. Soda
- 1 c. oil
Preheat oven to 400 degrees.
Mix eggs, sugar, and buttermilk together. Add oil and mix.
Mix flour, cornmeal, salt, and soda in a separate bowl.
Add dry ingredients to egg mixture. Stir until combined.
Bake in 25 well greased muffin tins for 10-12 minutes. Or bake in a greased 9” x 13” pan for 15-18 minutes.