Marie Callender is a celebrated chef from the early 1900s.
Her husband, John, founded a restaurant called the Marie Callender House in Washington D.C., which has since become one of the most well-known restaurants in the world.
This famous establishment was later renamed The Watergate Hotel and was known as a place where U.S. presidents would dine.
The life of Marie Callender was not only marked by her career as a renowned chef, but also as a writer.
She wrote several cookbooks, including several recipes for cornbread—one of which is the recipe that follows.
What ingredients are needed for Marie Callender’s cornbread recipe?
Marie Callender’s cornbread recipe is very simple.
It’s made using small-grained cornmeal, sugar, baking powder, and butter.
Cornmeal
The cornmeal that is used for this recipe is coarsely ground corn kernels that have been lightly toasted.
This particular type of cornmeal is known as grits, which are ground from old-fashioned corn kernels.
You can find this particular type of cornmeal at any grocery store.
In fact, you can also find it at your local farmer’s market.
You will need about 1 cup of this coarsely ground cornmeal for the recipe, which is measured out when ready to be used in the recipe.
Sugar
The sugar that is used in this recipe is granulated sugar.
It has been packed into a measuring cup and then lightly iced to prevent the sugar from melting during preparation of the recipe.
This sugar should be stored in a cool place away from heat.
It should be stored in an airtight container to prevent any moisture from being absorbed by the sugar.
Baking powder
Baking powder is a mixture of baking soda and cream of tartar.
This mixture helps to prevent the bread from rising too quickly within the oven, creating a light, fluffy texture.
Butter
As with most recipes, buttermilk is used in this cornbread recipe to help add flavor.
(You can also use margarine or oil if you prefer.)
How much butter is required for Marie Callender’s cornbread recipe?
Marie Callender’s cornbread recipe is a classic favorite for its delicious flavor and easy-to-make preparation.
With a simple combination of cornmeal, sugar, baking powder, and butter, this recipe is the perfect balance of sweet and savory.
The moist, fluffy texture of the cornbread is the perfect accompaniment to any meal, making it the ideal addition to your next family gathering.
The recipe calls for butter in three different forms: margarine, stick margarine, and clarified butter.
The amount of butter called for in this recipe varies depending on the type of margarine used.
Each type will affect the consistency of your finished product differently; for instance, stick margarine will yield a softer texture than margarine.
How long does it take to bake Marie Callender’s cornbread recipe?
The Marie Callender recipe for cornbread is simple and straightforward to follow, making it an ideal recipe for novice home bakers.
The cornbread recipe can be made within about an hour in a conventional oven at 350 degrees F (175 degrees C).
The classic cornbread recipe calls for:
- 2 cups of yellow cornmeal
- 2 cups of white cornmeal
- 1 cup of sugar
- 1/4 cup of baking powder
- 2 sticks of butter
What type of pan is used to bake Marie Callender’s cornbread recipe?
The pan used to bake Marie Callender’s cornbread recipe is a cast iron skillet, which provides the best results.
Cast iron is considered one of the most versatile cooking pans in existence.
It has been used for centuries in all types of kitchens, from country to city.
Cast iron is an alloy of iron and carbon steel, which means that there are several different types of cast-iron pans.
The skillet featured in this recipe has become a standard for preparing and baking cornbread.
Cast iron is nonstick and the surface is extremely durable, making it easy to clean.
It evenly distributes heat, meaning that the cornbread will cook evenly and be tender throughout.
Cast iron pans can also be used for a variety of other cooking applications.
They can be used as frying pans and roasting pans, but they’re also great for grilling steaks, roasting vegetables, and even making pizza.
What temperature should be set for baking Marie Callender’s cornbread recipe?
Marie Callender’s cornbread recipe is a classic favorite for its delicious flavor and easy-to-make preparation.
With a simple combination of cornmeal, sugar, baking powder, and butter, this recipe is the perfect balance of sweet and savory.
Marie Callender’s original cornbread recipe calls for an oven temperature of 375 degrees Fahrenheit (190 degrees Celsius).
This is the same as how you would bake bread in conventional settings.
However, this particular recipe has been changed to be made with a faster method which uses hot air rather than direct heat.
While the Marie Callender’s cornbread recipe has not been altered significantly in the modern day, it does require a different method for heating that allows the oven temperature to be lowered to 350 degrees Fahrenheit (175 degrees Celsius).
You will need to keep this in mind if you have an oven that requires high temperatures or if you have an oven that heats extremely fast.
Does Marie Callender’s cornbread recipe require any additional seasonings?
The Marie Callender recipe for cornbread requires only a few basic ingredients: cornmeal, sugar and baking powder.
The recipe makes two loaves of bread and calls for six eggs and one cup of buttermilk.
This simple recipe is not only delicious, it is simple to make as well.
Does Marie Callender’s cornbread recipe require any additional sweetening?
If you are looking for an all-purpose cornbread recipe with no added sugar, the Marie Callender cornbread recipe is probably not your best bet.
The recipe requires 2 cups of sugar in order to obtain a sweet and slightly sticky texture.
This sweetener is used in place of the cornmeal, which is what provides the chewiness of the cornbread.
As you can see, this is not a recipe that can be made with only one type of ingredient.
If you are looking for a cornbread recipe that uses only natural ingredients and does not require additional sweetening, then you should consider this Sweet Cornbread Recipe.
What is the yield of Marie Callender’s cornbread recipe?
Marie Callender’s cornbread recipe requires 1 cup of all-purpose flour and 4 tablespoons of sugar.
The ingredients are combined in a large bowl, which is then greased with butter or shortening.
The batter is then placed in an oven-proof pan, and baked.
The yield of this cornbread recipe is 6 small, round pieces of cornbread that are about 2 inches in diameter (5 centimeters).
Does Marie Callender’s cornbread recipe require premixing of the ingredients?
Marie Callender’s recipe for cornbread requires a premixed version of the ingredients.
While most recipes do not require you to pre-mix the dry ingredients, some do call for you to mix the ingredients together in a large bowl first.
- Krusteaz Original Cornbread Mix
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1/2 cup sugar
- 1 1/2 teaspoons baking powder
- 1/2 stick (1/4 cup) unsalted butter, melted and cooled
The specific ingredients required by Marie Callender’s cornbread recipe are as follows:
Krusteaz Original Cornbread Mix
The first ingredient in Marie Callender’s cornbread recipe is the Krusteaz Original Cornbread Mix.
This mix is a mixture of cornmeal, flour, sugar, baking powder, and salt, so it is perfect for the recipe.
This mix is made up of:
- Cornmeal, which can be purchased at any grocery store or farmer’s market that sells grain products.
- Flour, which is essentially all-purpose white flour.
- Sugar, which is granulated sugar.
- Baking powder, which is essentially baking soda.
(You may also notice that the ingredients list has no milk or eggs.
This is because these ingredients are not necessary for this recipe.)
Yellow Cornmeal
The second ingredient in Marie Callender’s cornbread recipe is yellow cornmeal.
If you have never worked with it before, this may be confusing.
The reason it is called yellow cornmeal is because it has been treated to turn it a bright yellow color.
To do this, the cornmeal is often ground in a stone mill to make it easier to spot.
(If you cannot find yellow cornmeal, you can use regular yellow cornmeal instead.)
All-purpose flour
(You may also notice that the ingredients list has no milk or eggs.
This is because these ingredients are not necessary for this recipe.)
Unsalted butter
(You may also notice that the ingredients list has no milk or eggs.
This is because these ingredients are not necessary for this recipe.)
Does Marie Callender’s cornbread recipe require any additional toppings?
The cornbread recipe that follows is a basic recipe that can be modified based on your own preferences.
For example, you may add chopped or sliced jalapeno peppers to your plain cornbread or top it with honey and cinnamon.
Equipment
- 1 Oven
Ingredients
- 3 cups Bisquick baking mix
- 1 cup granulated sugar
- 3/4 teaspoon baking powder
- 1/2 cup cornmeal
- 3 eggs, room temperature
- 1 1/2 cups milk, room temperature
- 2 tablespoons butter or margarine, melted and cooled
Instructions
- Set the oven's temperature to 350 degrees Fahrenheit. 2 (8-inch) pans should have their bottoms and sides generously greased with butter.
- Sift the Bisquick, sugar, and baking powder together in a big bowl. Stir in the cornmeal after adding it.
- Whisk the eggs, milk, and melted butter in a another basin.
- In the basin containing the dry ingredients, pour the egg mixture. Just blend it everything together by whisking. Lump is acceptable.
- Fill the oiled pans with the batter. A toothpick placed into the center of the cornbread should come out clean after 35 minutes of baking, when the top is golden brown.
- For 15 minutes, let the cornbread cool somewhat on a wire rack. Serve it cut into squares and take a bite.
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My blog is all about creating delicious meals with ingredients that are easy to find in your local grocery store. I’m passionate about making yummy meals that I can share with my friends and family.