The Story of Marie Callender’s Famous Golden Cornbread

Imagine yourself in a cozy kitchen, surrounded by the comforting aroma of freshly baked cornbread. This is the setting where Marie Callender’s famous golden cornbread was originally made. The recipe has been passed down through generations, and now you have the opportunity to recreate this classic dish in your own home.

This Recipe Tastes Just Like the Original

Marie Callender’s famous golden cornbread is known for its rich, buttery flavor and moist, tender texture. With the right ingredients and techniques, you can achieve the same delicious results in your own kitchen.

Reasons Why You Should Make This Dish

1. It’s a crowd-pleaser at family gatherings and potlucks.
2. It pairs perfectly with chili, barbecue, or fried chicken.
3. It’s easy to make and requires simple ingredients.

Why My Family Loves This Meal

My family loves Marie Callender’s famous golden cornbread because it reminds us of Sunday dinners at Grandma’s house. The sweet, buttery flavor and moist texture bring back fond memories of laughter and love shared around the dinner table.

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Ingredients

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 1/2 cup sugar (use 1/3 cup if you prefer less sweet)
• 1 tablespoon baking powder
• 1 teaspoon salt
• 6 tablespoons cold unsalted butter, cut into 1/2-inch cubes (plus 1 tablespoon melted for brushing, optional)
• 1 cup milk (room temperature)
• 3 tablespoons vegetable oil
• 1 large egg (room temperature)

Preparing the Ingredients

Before you start making the cornbread, make sure all your ingredients are at room temperature. This will help them blend together smoothly and evenly. In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until well combined.

Cutting Techniques

When cutting the butter into the dry ingredients, use a pastry cutter or two knives to create a crumbly texture. This will help distribute the butter evenly throughout the batter and create a tender crumb in the finished cornbread.

Kitchen Tools Required

To make Marie Callender’s famous golden cornbread, you will need a mixing bowl, whisk, measuring cups and spoons, a baking dish, and an oven. These tools are essential for measuring, mixing, and baking the cornbread to perfection.

Common Issues and Solutions

• If your cornbread is too dry, try adding a bit more milk to the batter until it reaches the desired consistency.
• If your cornbread is too crumbly, try reducing the amount of cornmeal and increasing the amount of flour in the recipe.
• If your cornbread is too dense, make sure you are not overmixing the batter. Mix until just combined to avoid developing too much gluten.

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Instructions

1. Preheat

• Heat oven to 400°F (200°C).
• Grease a 9×9-inch baking dish. For extra-crisp edges, place a 9–10 inch cast-iron skillet in the oven to preheat while you make the batter.

2. Mix the dry ingredients

• In a large bowl, whisk together flour, cornmeal, sugar, baking powder, and salt.

3. Cut in the butter

• Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or two knives, cut the butter into the dry mix until it resembles coarse crumbs with pea-sized bits of butter throughout.

4. Mix the wet ingredients

• In a separate bowl, whisk milk, oil, and egg until smooth.

5. Combine

• Make a well in the dry mixture and pour in the wet ingredients. Fold gently with a spatula until just combined; a few small lumps are fine. Do not overmix.

6. Bake

• If using the preheated skillet, carefully remove it from the oven, lightly grease if needed, and quickly spread in the batter (you should hear a light sizzle). Otherwise, pour the batter into the prepared baking dish.
• Bake 18–25 minutes, until the top is golden and a toothpick inserted in the center comes out clean.

7. Finish and rest

• Brush the hot cornbread with the melted tablespoon of butter (optional) and let it rest 10 minutes before slicing.

Reasons Why This Meal Will Always Stay a Classic

Marie Callender’s famous golden cornbread will always stay a classic because of its timeless appeal and versatile flavor. Whether served as a side dish or enjoyed on its own, this cornbread is sure to be a hit at any meal.

Tips for Perfect Results

• Keep the butter cold so it cuts in cleanly and yields a tender crumb.
• Don’t overmix; stir until just combined.
• For a touch of tang and extra moisture, you can replace up to 1/4 cup of the milk with sour cream.

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Common fixes

• Too dry: Add 1–2 tablespoons extra milk next time; don’t overbake.
• Too crumbly: Measure flour accurately and don’t overbake; let it rest before slicing.
• Too dense: Ensure baking powder is fresh and avoid overmixing.

Optional mix-ins

• 1/2 cup shredded Cheddar
• 1–2 tablespoons honey (reduce sugar slightly to taste)
• 1/2 cup corn kernels or diced jalapeños
• 3–4 slices cooked, crumbled bacon

Alternative Ways to Change the Recipe

If you’re looking to switch things up, try adding mix-ins like shredded cheese, diced jalapeños, or crumbled bacon to the batter before baking. These additions will add extra flavor and texture to the cornbread, making it even more delicious.

Final Thoughts

Marie Callender’s famous golden cornbread is a beloved classic that has stood the test of time. By following this recipe and incorporating your own personal touches, you can create a dish that will bring joy and comfort to your family and friends for years to come. Enjoy!