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Marie Callender's Famous Golden Cornbread

By Todd Wilbur

Score: 5.00. Votes: 3
In stock (9675 items available)
  • $0.79

The American restaurant business has been shaped by many entrepreneurs, so determined to realize their dreams of owning a hot dog cart or starting a restaurant that they sell everything they own to raise cash. Food lore is littered with these stores, and this one is no exception. This time the family car was sold to pay for one month's rent on a converted World War II army tent, an oven, refrigerator, rolling pin, and some hand tools. It was 1948, and that's all Marie Callender and her family needed to make enough pies to start delivering to restaurants in Long Beach, California.

It was the pies that started the company, but soon the bakeries became restaurants and they started serving meals. One of my favorites is the Famous Golden Cornbread and whipped honey butter that comes with many of the entrees. What makes this cornbread so scrumptious is its cake-like quality. The recipe here requires more flour than traditional cornbread recipes, making the finished product soft and spongy just like Marie's.

Source: Top Secret Restaurant Recipes by Todd Wilbur.

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  • 1 1/4 cups all-purpose flour
  • 3/4 cups cornmeal
  • 2 teaspoons baking powder
  • 1/3 cup granulated sugar
  • 3/4 teaspoon salt
  • 1 1/4 cups whole milk
  • 1/4 cup shortening
  • 1 large egg
Honey Butter
  • 1/2 cup (1 stick) butter, softened
  • 1/3 cup honey
  • Do This
    • Restaurant/Brand
      Marie Callender's
    • Instructions

      1. Preheat the oven to 400 degrees F.

      2. Combine the flour, cornmeal, baking powder, sugar, and salt in a medium bowl.

      3. Add the milk, shortening, and egg and mix only until all the ingredients are well combined.

      4. Pour the batter into a greased 8x8-inch pan.

      5. Bake for 25 to 30 minutes or until the top is golden brown. Let the cornbread cool slightly before slicing it with a sharp knife into 9 pieces.

      6. For the honey butter, use a mixer on high speed to whip the butter and honey together until smooth and fluffy.

      Makes 9 slices.

Average rating:

Score: 5.00. Votes: 3
Rating of votes (3)
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Pamela Jones
Oct 9, 2015, 22:00

This is by far my favorite recipe I've gotten from you! I love cornbread and have never found one I liked until now! THANK YOU Todd

Slade Kirby
Jun 12, 2012, 22:00

As usual, this recipe is great! Now, if Todd would just clone O'Charley's potato soup recipe, I would have all I need to keep me happy forever!

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