I've made many cornbread recipes and this is best one. Was almost out of baking powder so made slight change using only 2 teaspoons and 1/2 teaspoon baking soda. This worked fine and did not have problem of teeth edging from too much baking powder, which 1 and 1/2 tablespoons would have been for me.
Thanks for your comment! I'm so glad you liked it and that your tweaks worked out well for you.
Hi, love the recipe but noticed in the directions it said to use a 9x13 pan but in your post a circular dish was used. Can you tell me how deep it was & the size?
I did use a deep-dish pie plate because I thought it would style better in the photo. The dish I used was 9.5 inches in diameter and about 2.5 inches deep. It did not hold all the batter, but it worked pretty well. For very best results, though, I would still use the 9x13. (That way none of the batter goes to waste!)Hope that helps!
NO GOOD CORNBREAD HAS SUGAR IN IT. THIS SOUNDS MORE LIKE A CAKE AND BESIDES IT HAS MORE FLOUR THAN CORNMEAL. HOW CAN YOU CALL THIS CORNBREAD?
I think you'll find both sugar and a large flour-to-cornmeal ratio in many cornbread recipes -- I have in many I've encountered. But in any case, it sounds like this particular recipe may not be for you. I hope you find one that meets your criteria for awesome.
I learned to cook as a Northerner with cornbread without sugar. My Southerner boyfriend will not eat it without the sugar. The recipe is the same just minus the perk. Corn BREAD has flour in it. Corn MUFFINS had more corn meal to allow for more crumbling. Both/all are tasty in their own way. Try it and see. :0)
I love this cornbread in her restaurant I can't wait to try it....Thanks
I love this cornbread in restaurant... I can't wait to try it on my family. ..Thanks!!
I have tried so many recipes claiming to be like Marie Calenders. Even the mix bought in the stores does not taste the same. I love the cake texture will I be happy with this recipe?
Well, obviously I can't tell you what you'll like, and I did mention up front that I have no idea how authentic this recipe is, but it has great flavor and fantastic texture -- fairly fluffy and not at all dense. I hope you really do love it!
I think I will try this recipe out on Saturday with my homemade chili. I've been looking for a cake-like cornbread recipe, and I think this might be THE ONE...........I'm from Louisiana....and cooking is my "passion"...thanks for sharing!
It's my favorite, by far! I hope you love it, too. Thanks for your comment, Lisa!
I'm fixing to share the recipe on my Facebook page...everyone knows what I do...and look forward to my recipes....I wll also post a picture of the finished product on Saturday....again thank you SO much for sharing
I can not wait to try it it looks really good.you did a really good job!!!
I can not wait to try it!It looks really good you did a awesome job you are a really good cook
I grew up eating cornbread made with sugar and baked by my Louisia-born grandmother. She was the best cook in the whole world, and if the sugar didn't belong there, she wouldn't have included it. Your recipe sounds like hers, except that she didn't have a recipe.
This sounds good and I'm going to try it out. My Kentucky and Tennessee roots (and my Mama & Mamaws!), tell me that cornbread isn't sweet, but I like it both ways! I tend to think of this type of cornbread as a corn cake and I always loved it at Marie Callender's. Looking forward to testing it!
Thanks for your comment, Melodie. I hope you like the "corn cake". ;)
I always make my cornbread with sugar, it really makes it taste sooooooo good. Cornbread without sugar is tasteless as far as I am concerned. But, to each his own.
I have a friend who worked at Marie Callenders about 30 years ago. She told me that their corn bread was simply a yellow cake mix, made by following the directions but with one cup of yellow corn meal added. I tried it and it is simple and wonderful. REALLY tastes exactly like the restaurant's.
Interesting. Thanks for the info.
Will work for food... I mean comments