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Marie Calender's Sweet Cornbread Recipe

Updated on April 8, 2016
VirginiaLynne profile image

VirginiaLynne has been experimenting in the kitchen for almost 50 years. She loves to share her recipes, cooking tips, and reviews.

Sweet Cornbread with Honey Butter

Cornbread with Honey Butter
Cornbread with Honey Butter | Source

Easy, Quick Marie Calendar's Cornbread

Love moist, sweet cornbread? My mother gave me this quick recipe years ago for making homemade cornbread that tastes just like my favorite restaurant brand, Marie Calendar's. It tastes fantastic with Chili, or my favorite Navy Bean and Ham Soup.

Cast your Vote!

5 stars from 2 ratings of Sweet Corn Bread

Ingredients for Sweet Cornbread

  • 1/2 box yellow cake mix
  • 9 oz or 1 1/2 packages cornbread mix
  • 3 eggs
  • 1 cup milk or water
  • 1/3 cup oil

Cook Time

Prep time: 5 min
Cook time: 38 min
Ready in: 43 min
Yields: 24 muffins or one loaf pan of cornbread

Cornbread Recipe Step by Step

Click thumbnail to view full-size
Sweet Cornbread ingredients.Put Cornbread ingredients in bowl.Mix Cornbread recipe with fork.Put Cornbread Batter in Loaf pan.Sweet Cornbread
Sweet Cornbread ingredients.
Sweet Cornbread ingredients. | Source
Put Cornbread ingredients in bowl.
Put Cornbread ingredients in bowl. | Source
Mix Cornbread recipe with fork.
Mix Cornbread recipe with fork. | Source
Put Cornbread Batter in Loaf pan.
Put Cornbread Batter in Loaf pan. | Source
Sweet Cornbread
Sweet Cornbread | Source


  1. Put 1/2 cake mix in bowl along with 1 and 1/2 packages of cornbread mix. Mix together. (Note: I usually mix 1 cake mix and 3 packages of cornbread mix together and save 1/2 of this for a second batch later, about 3 cups).
  2. Add 3 eggs, 1 cup milk (richer cornbread) or water (lighter in calories), and 1/3 cup oil (or substitute 1/2 cup applesauce for a lighter version).
  3. Mix with a fork until well blended. Pour into 24 greased muffin tins, or into a greased loaf pan or 8 x 8 baking pan.
  4. Preheat oven to 350. Bake muffins for 20 min. Bake loaf pan or 8 x 8 pan for 35 minutes. Don't overbake cornbread or it will get dry. It should be golden and will spring back when touched but might leave a little indention.

Five Tricks for Best Cornbread

Although cornbread is quick to mix together and easy to bake, it is also one of the types of bread that can easily get too dry. Here are some tricks to make your cornbread taste great:

1. Bake Cornbread in a loaf pan or deeper baking pan. The deeper the pan, the more moist the cornbread will be. I like a silicone loaf pan because it seems to hold the moisture in better and it makes the cornbread easy to take out later.

2. Don't Overbake Cornbread. Usually, when you test a cake to see if it is done, you want it to spring back when you touch it with your finger. Cornbread is a heavier type of bread and it will spring back but you might see a slight indention afterward. Generally, if the top is lightly browned, it is done. If you are still worried, you can poke the middle of the cornbread with a toothpick to see if the middle is still batter or whether it is fully baked.

3. Cover the Cornbread with Foil after taking from Oven: If you find you have baked it a little too long, you can preserve the moisture by covering the cornbread with foil while it is still hot.

4. Serve with flavored Butter: I've always loved honey butter and when started adding flavors to it, I discovered a whole new way to make my cornbread (and other bread) taste great. I also love to serve the butter at room temperature by using a Butter Crock so it spreads easily and doesn't tear the bread.

5. Serve with Molded Butter. I've recently discovered that you can use silicone molds for shaping regular butter, honey butter, or margarine. This turns your cornbread into a fancier meal for guests or a party. Just press the butter into the mold. Harden for a short time in the refrigerator or freezer and then pop it out. You can serve these molded butter on a plate or put inside paper cupcake or candy holders for easy serving.

6. Let the Kids Make the Butter. Having a party that includes kids? Keep them busy and let them help you prepare by making the butter for the cornbread. All you need is heavy cream, small plastic or glass containers with good lids, and marbles.

History of Cornbread

Did you know that cornbread is one of the main foods used by the early settlers? You probably remember that corn (maize) is an American crop developed by the Native Americans and shared with the Pilgrims. Cornmeal is a nutritious and easily stored grain which was often the cheapest and most widely eaten food of many of the pioneer settlers. They would take large bins of cornmeal with them as they traveled, or they would bring dried corn with them and then grind it for making a variety of dishes including:

  • Corn Pone: thicker corn dough which was baked in a skillet.
  • Johnny Cakes: thinner cornmeal batter made with milk and eggs and cooked like a pancake.
  • Hush Puppies: round dough which is deep fat fried.
  • Grits: dried corn which is soaked in calcium hydroxide (a kind of salt which increases the nutritional value of the food) and then cooked.
  • Hominy: Softened corn grains are also ground and mashed to make dough for corn tortillas and tamales.

Cornbread and the Civil War: Both sides of the Civil War relied on cornmeal as a staple to feed their soldiers. Cornbread can be baked, fried, steamed into pudding, or cooked in a skillet, so it could be cooked no matter what the circumstances the soldiers found themselves in.

Cornbread and Native Americans: Thousands of years before the English came to America, the Native Americans had developed corn through a breeding program from a plant with small grains into one with much larger grains. Used in many parts of the United States, the development of corn allowed the Native Americans to live in permanent settlements rather than remaining as hunter-gatherers.

18th Century Cornbread Cooking

Sweet Cornbread (made with milk and oil)

Nutrition Facts
Serving size: 1/24th
Calories 117
Calories from Fat9
% Daily Value *
Fat 1 g2%
Carbohydrates 13 g4%
Sugar 10 g
Protein 1 g2%
Cholesterol 9 mg3%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.


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    • oceansnsunsets profile image


      5 years ago from The Midwest, USA

      Hi Virginia, I too love cornbread with chili and other soups. When I saw the title of this hub, I was excited, for I grew up in an area where we were able to go to Marie Calendar's restaurant on occasion. They had great food and pies, and I remember it like it was yesterday. Their cornbread was so good too. So I am excited to try this recipe, thank you for sharing it!

    • nancynurse profile image

      Nancy McClintock 

      7 years ago from Southeast USA

      I like the idea of using applesauce . Thanks for sharing.

    • jennileepirtle profile image

      Jennilee Pirtle 

      7 years ago from Waco, TX

      I absolutely LOVE cornbread! Since I'm from the South, everyone here would agree that there's nothing better! Your recipe will keep the cornbread moist rather than dry, which makes it less satisfying! I love eating cornbread around Thanksgiving, so I'll have to make it using this recipe for my family!

    • VirginiaLynne profile imageAUTHOR

      Virginia Kearney 

      7 years ago from United States

      Ashley--My mom got this recipe from a friend many years ago and started using it instead of her dry cornbread recipe! You are lucky that you have a mom who likes to teach you to cook different things!

    • ashleybperkins profile image


      7 years ago

      This is for my 1:25 Thinking and Writing class; I believe these are the articles I am supposed to comment on. I think that your tricks would probably help to improve my father’s cooking, because he usually makes it dry. I have never made cornbread before, but have made various types of cakes and did not realize that the two are very similar to each other in both the ingredients and on how to bake them. This recipe relates to my experiences because my mother and I used to pick random things out of cookbooks to attempt to make and I that is how I learned to follow recipes quite similar to this one. I find the cornbread story interesting because know that I am in college I need to learn to become more self-sufficient.

    • VirginiaLynne profile imageAUTHOR

      Virginia Kearney 

      7 years ago from United States

      Thanks Carol!

    • VirginiaLynne profile imageAUTHOR

      Virginia Kearney 

      7 years ago from United States

      Thanks Global-Chica--I've been craving some Minestrone, so I think I'm going to make that!

    • carol7777 profile image

      carol stanley 

      7 years ago from Arizona

      I love cornbread and with honey butter---nothing is better. Cornbread out of the oven is making my mouth water. Great recipe and thanks for sharing.

    • Global-Chica profile image


      7 years ago from New York, NY

      Yummy! Your cornbread recipe sounds so delicious. I was thinking of making chili tomorrow so I'm really glad I came across your recipe. I'll make it to go along w/ my chili :) Thanks, and voted up and useful.

    • VirginiaLynne profile imageAUTHOR

      Virginia Kearney 

      7 years ago from United States

      Thanks Vespawoolf--My own loaf is now gone--guess I'll have to make some more!

    • vespawoolf profile image

      Vespa Woolf 

      7 years ago from Peru, South America

      I love cornbread and beans and it's a budget-friendly option, too. These tips are great! I can't wait to try the loaf pan and foil for extra moist cornbread. Voted up. Thanks so much!


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