23 Reviews of Marie Callender's Famous Golden Cornbread (copycat!) and Honey B

From: love_to_cook

On Sep 27, 2005

One trick to this recipe is to mix the shortening into the dry ingredients first, before adding the egg and milk. Then you won't need to overmix, and the cornbread will be fluffy and not crumbly. I have been making this cornbread for several years, since I discovered it in Todd Wilbur's book in the library. It is the only cornbread I make. My family loves it!

From: Narshmellow

On Apr 22, 2004

I truly enjoyed this recipe. So tired of cornbread that is DRY! Marie Callender's is the only I've ever liked. I did (to save a little on fat and calories) substitute the shortening for a 1/2 cup fat free sour cream. I baked them in muffin tins and they came out ultra moist and very good. Thanks so much.

From: ssinderella

On Jan 13, 2004

Absolutely fantastic!! My husband likes sweet cornbread and this was a winner--I used splenda instead of sugar and it turned out great!!Not crumbly at all--perfectly moist! Delicious--thank you. I served this with my ham and beans and it was perfect--

From: Dorel

On Mar 8, 2004

I made several changes but it still came out great. I have made 2 of them so far and they didn't last long. I used skim milk, and 1/4 cup of egg beaters (egg substitute) instead of an egg. I also used Splenda sugar substitution instead of sugar.And I used canola liquid instead of shortening. This is now a low-fat no-cholesterol and no sugar recipe that tastes great.

From: tara portee

On Feb 3, 2004

I thought this was just the tinest bit dry, it could have been me though. However, I did enjoy it and might tinker with the oven temp and cook time.

From: AimeeR

On Oct 24, 2003

This is a great recipe as is. And it tastes jus tlike the real thing!

From: Kree

On Mar 26, 2004

This is an easy and delicious cornbread recipe. I used canola oil in place of the shortening, soy milk, and Egg Beaters. I baked it for 25 minutes and it came out perfectly. My whole family enjoyed it. I'll definitely be making this again soon!

From: dayla

On Oct 23, 2003

Absolutely fantastic. I made a double batch to go with chili and baked it in two cast iron skillets with some oil rubbed on them first and it was so yummy. The family loved it and my nephew says that his mom needs to have my recipe now. Thank you so much for making me the hit of dinner. I will be making this from now on.

From: PanNan

On Apr 15, 2004

I followed the recipe exactly, and it was delicious. Even my DH who is not a fan of cornbread ate a large piece. This is very close to the real thing. It's almost cake like, and it has just the right amount of sweetness. It's a keeper.

From: FrannieJ

On Jun 20, 2007

Made by recipe with whole milk. We loved it.