I love cornbread and Marie Callender’s has one of the best of any casual restaurant chain. I first cloned the chain’s Golden Cornbread many years ago and that recipe has received great reviews on our website, but I felt it could be even better. So, back into the underground lab I went to tinker with my seventeen-year-old formula, and I am now proud to present the new, improved version of the best cornbread on the planet. You’ll find that this recipe produces much thicker, cakier, and more delicious cornbread that is virtually indistinguishable from the real thing. Even the honey butter formula has been improved. This time around, whip the butter on high speed for at least 8 minutes to make it fluffier. Since it takes some time to fluff up the butter, it’s best to use a stand mixer if you’ve got one, although a handheld mixer will still work.

11 ounces (about 2 cups) all-purpose flour
6 ounces (1 cup) yellow cornmeal
6 ounces (1 cup) granulated sugar
2½ teaspoons baking powder
¾ teaspoon salt
2 large eggs
1½ cups whole milk
½ cup canola oil

1 cup (2 sticks) unsalted butter, softened
¼ teaspoon salt
6 tablespoons honey

Cooking method

1-Preheat the oven to 325 degrees F.

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

3-Whisk the eggs until beaten in a medium bowl, then mix in the milk and oil.

4-Pour the wet ingredients into the bowl of the dry ingredients and mix well with an electric mixer on medium speed.

5-Pour the batter into an 8 x 8-inch baking pan that has been greased with shortening or nonstick cooking spray. Bake for 50 to 55 minutes or until the top of the cornbread is light brown. Cool and slice into 9 servings.

Make the honey butter by whipping the butter and salt with an electric mixer on high speed for 6 to 8 minutes or until fluffy (a stand mixer works best for this). Add the honey and mix again for 20 to 30 seconds. Serve the honey butter on the side with each slice of cornbread.

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