Adventures of an unfussy foodie.

November 12, 2012

"Marie Callendar's" Cornbread


I have an heirloom cookbook put together by my maternal grandpa and his siblings. It's classic, really. They entitled it "Cooking with Memories" and gathered a bunch of fabulously fun family recipes, along with original drawings done by my great uncle -- some are even of my great grandparents' homestead in southern Utah, where they all grew up. There are quotes every few pages about their family life growing up, which I find endlessly fascinating.

Everyone should have a cookbook like this because it is something I truly treasure.

There's no time like Thanksgiving for breaking out the classic family recipes. This is one of those. It comes from that very cookbook, which has a section in the back called "Celebrity Showcase", and features copies of handwritten recipes from generations of family cooks, along with recipes attributed to actual celebrities like John Wayne and Lucille Ball. And while I can't vouch for the authenticity of the recipe as a copycat of the famous restaurant version, it is absolutely the best cornbread recipe I've ever made or tasted, and has been time tested by generations of my family.

So if you're looking for an excellent side for your Thanksgiving table, look no further!


"Marie Callendar's" Cornbread
PRINTABLE RECIPE

Ingredients:
2 1/4 c. flour
3/4 c. yellow cornmeal
1/4 c. + 2. Tbsp. sugar
1 1/2 Tbsp. baking powder
3/4 tsp. salt
1 1/2 c. buttermilk, at room temp.
1/2 c. butter, melted
3 lg. eggs, beaten. at room temp.

Directions:
Mix dry ingredients together. In a separate bowl, combine buttermilk, butter and eggs. Make a well in the center of dry ingredients and pour in milk mixture. Mix until moist but lumpy (don't over-mix). Pour into a greased 9x13" pan. Bake at 425 for 20-25 minutes, or until a toothpick tested in the center comes out cleanly.


11 comments:

  1. 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.

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    Replies
    1. Thanks for your comment! I'm so glad you liked it and that your tweaks worked out well for you.

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  2. 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?

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    Replies
    1. 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!

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    2. 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?

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    3. 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.

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  3. 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)

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  4. I love this cornbread in her restaurant I can't wait to try it....Thanks

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  5. I love this cornbread in restaurant... I can't wait to try it on my family. ..Thanks!!

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  6. 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?

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    Replies
    1. 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!

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