Marie Calendar Style Cornbread

Marie Calendar Style Cornbread

Imagine sinking your teeth into a perfectly golden, moist cornbread that tastes just like the legendary Marie Calendar's version - but made right in your own kitchen! This isn't just any cornbread; this is a culinary masterpiece that bridges homemade comfort with restaurant-quality deliciousness. Whether you're looking to impress your family at dinner or craving a warm, buttery side dish that screams Southern comfort, this recipe is your ticket to cornbread heaven.

Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 8 servings

Ingredients

  1. 1 cup cornmeal
  2. 1 cup all-purpose flour
  3. 1/4 cup sugar
  4. 1 tablespoon baking powder
  5. 1/2 teaspoon salt
  6. 1 cup milk
  7. 1/4 cup vegetable oil
  8. 2 large eggs

Instructions

  1. Preheat the oven to 400°F (200°C). Grease a 9-inch square baking pan or cast-iron skillet with butter or cooking spray.
  2. In a large mixing bowl, combine the dry ingredients: cornmeal, all-purpose flour, sugar, baking powder, and salt. Whisk together until well blended and no lumps remain.
  3. In a separate medium bowl, whisk together the wet ingredients: milk, vegetable oil, and eggs. Beat until the eggs are fully incorporated and the mixture is smooth.
  4. Pour the wet ingredients into the dry ingredients. Gently fold and mix with a spatula or wooden spoon until just combined. Be careful not to overmix; some small lumps are okay.
  5. Transfer the batter to the prepared baking pan, spreading it evenly with a spatula to ensure uniform thickness.
  6. Place the pan in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
  7. Remove from the oven and let the cornbread cool in the pan for 10 minutes before slicing.
  8. Cut into 8 equal squares and serve warm with butter, honey, or alongside your favorite main dish.

Tips

  1. Use fresh ingredients, especially your baking powder, to ensure maximum rise and fluffiness.
  2. Don't overmix the batter - this can lead to tough, dense cornbread. Mix just until ingredients are combined.
  3. For extra moisture, consider adding a tablespoon of sour cream or Greek yogurt to the wet ingredients.
  4. For a crispy exterior, preheat your cast-iron skillet in the oven before adding the batter.
  5. Let the cornbread rest for 10 minutes after baking to help it set and make cutting easier.
  6. Store leftovers in an airtight container and reheat briefly in the oven to restore that fresh-baked texture.

Nutrition Facts

Calories: 250kcal

Carbohydrates: 35g

Protein: 6g

Fat: 10g

Saturated Fat: 2g

Cholesterol: 45mg

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