Marie Callender’s Style Cornbread: Sweet, Moist & Irresistible
Discover how to make ultra-moist, sweet Marie Callender's style cornbread, with tips for perfect texture and flavor every time.
If you’ve ever enjoyed the iconic sweet, cake-like cornbread at Marie Callender’s restaurants, you know just how crave-worthy it can be. Now, you can recreate that soft, moist texture and delicate sweetness at home with this thoroughly tested copycat recipe. Whether served alongside chili, soup, salad, or simply slathered in butter and honey, this cornbread will quickly become your go-to comfort bread.
Why So Many Love Marie Callender’s Cornbread
- Sweetness: This cornbread is sweet, but not overwhelmingly so—it walks the fine line between a bread and a cake.
- Moist Texture: Buttermilk, eggs, and oil guarantee tenderness and prevent dryness.
- Beside the Meal or Solo Star: It holds its own on the dinner table, pairs beautifully with savory dishes, and makes an indulgent breakfast or snack.
- Easy to Make: Common pantry staples, minimal prep, and quick bake time make it perfect for busy schedules.
Ingredients You’ll Need
Marie Callender’s style cornbread relies on simple yet thoughtfully balanced ingredients to create the perfect crumb and flavor. Gather the following:
| Ingredient | Amount | Purpose |
|---|---|---|
| Eggs | 2 | Provide structure and richness |
| Granulated sugar | 1 cup | Sweetness and tender crumb |
| Buttermilk | 2 cups | Moisture and tang |
| All-purpose flour | 2 cups | Gives body and balances cornmeal |
| Cornmeal | 1 cup | Classic corn flavor, fine grind preferred |
| Salt | 1 tsp | Balances sweetness and enhances flavor |
| Baking soda | 2 tsp | Leavening, assists buttermilk with rise |
| Vegetable oil | 1 cup | Contributes to texture and moisture |
Ingredient Insights & Substitutions
- Cornmeal Texture: For the closest match to the restaurant style, use finely ground cornmeal (homemade from popcorn is a secret tip, but store-bought works well too).
- Buttermilk: Adds a gentle tang and soft crumb. If unavailable, stir 2 tablespoons lemon juice or vinegar into 2 cups milk and let sit for 5 minutes as a substitute.
- Oil vs. Butter: Oil keeps the bread softer and moister than butter, but you can use half oil and half melted butter for a richer flavor.
- Baking Soda: Do not replace with baking powder unless you also reduce the amount (see FAQs below).
Step-by-Step Instructions
Follow these simple steps to ensure perfect results with every batch:
- Preheat Oven: Set oven to 400°F (200°C). Grease a 9″x13″ baking dish or line muffin tins for individual servings.
- Combine Wet Ingredients: In a large mixing bowl, beat together eggs, sugar, and buttermilk until smooth. Pour in oil, mixing until just blended.
- Mix Dry Ingredients: In a separate bowl, whisk flour, cornmeal, salt, and soda to evenly distribute leavening and flavor.
- Blend Together: Add dry ingredients to the wet mixture. Stir gently just until there are no dry streaks—overmixing can make the cornbread tough.
- Transfer & Bake:
- For muffins: Spoon mixture into well-greased tins, filling 2/3 full.
- For classic cornbread: Pour batter into the prepared pan and smooth the top.
- Bake:
- Muffins: 10-12 minutes, until golden and a toothpick comes out clean.
- Pan cornbread: 15-18 minutes, edges golden and set in the center.
- Cool & Serve: Let rest briefly before cutting. Serve warm, ideally with honey butter for authentic flavor.
Nutrition Facts (per serving)
| Calories | Carbohydrates | Protein | Fat | Saturated Fat | Cholesterol | Sodium | Potassium | Fiber | Sugar |
|---|---|---|---|---|---|---|---|---|---|
| 122 kcal | 22 g | 3 g | 2 g | 1 g | 16 mg | 124 mg | 65 mg | 1 g | 9 g |
Expert Tips for Perfect Cornbread Every Time
- Do Not Overmix: Stir until just combined for the tenderest crumb.
- Fine Cornmeal: The smoother texture is the real secret behind Marie Callender’s cornbread.
- Honey Butter: Whip softened butter with honey and a pinch of salt for a restaurant-inspired spread.
- Storage: Cool completely and keep in an airtight container for up to 3 days. Cornbread freezes well for longer storage.
- Flavor Variations: Add diced jalapeños, shredded cheese, or creamed corn for new twists (reduce liquid if using creamed corn).
Customizations, Tweaks & Troubleshooting
Want to tailor your cornbread even closer to your personal taste? Here are common tweaks and what to expect:
- Less Sugar: Cutting sugar to 3/4 cup will reduce sweetness and boost the classic corn flavor.
- Butter Addition: Substitute half of the oil with melted butter for richer taste.
- Baking Powder Boost: Add 1 tsp baking powder for lighter lift, especially if your baking soda is older.
- Muffin Mix Use: This recipe is designed for homemade batter, not ready-made mixes (which have different liquid ratios).
Serving Ideas
- Classic Pairings: Chili, soups, stews, barbecue ribs, fried chicken.
- Breakfast: Toast slices with honey butter or maple syrup.
- Salads: Serve alongside a crisp salad for lunch or brunch.
- Buffet Platters: Make in mini muffin tins for bite-size appetizers.
Frequently Asked Questions (FAQs)
Q: Can I use creamed corn in this recipe?
A: You can add up to 1/2 cup creamed corn for sweetness and moisture, but reduce buttermilk slightly and consider omitting some oil to balance.
Q: How do I keep cornbread moist?
A: Do not overbake, use buttermilk, and keep the ratio of wet to dry ingredients closely as written. Cover and store promptly after cooling.
Q: Can I freeze cornbread?
A: Yes. Cool, wrap tightly in plastic or foil, and freeze for up to 2 months. Thaw and briefly warm before serving for best flavor.
Q: Is this recipe gluten-free?
A: Not as written, since it contains all-purpose flour. Substitute with a gluten-free flour blend for gluten-free needs.
Q: Can I make this vegan?
A: Substitute eggs with flax eggs or your preferred vegan replacements; replace buttermilk with plant milk soured with lemon juice, and use oil instead of butter if desired.
Share Your Results & Community Tips
- Did you make this recipe? Share your tweaks and results with other bakers!
- Tag photos on social media for a chance to be featured in our next roundup of copycat classics.
- Common community tips: Try lowering sugar or swapping some oil for butter depending on personal taste.
Conclusion: Why You’ll Love This Cornbread
Marie Callender’s style cornbread is beloved for its tender texture, golden sweetness, and versatility with any meal. Perfect for both weeknight dinners and special occasions, it’s a reliable recipe anybody can master at home. Try it, tweak it, and make it your own for years to come.
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