Marie Callendar’s Cornbread is easy to make into muffins or in a pan! Check out my post for my trick for making these the sweetest, softest, most incredible cornbread in the world! You’ll find yourself serving it with everything! Preheat oven to 400 degrees. Mix eggs, sugar, and buttermilk together. Add oil and mix.
While this recipe already makes perfectly moist cornbread, there are several ways you can improve upon it to ensure it doesn’t fall apart. First, let the cornbread batter sit for 15 minutes before baking it. Cornmeal, unlike flour, needs time to absorb moisture from the liquid ingredients.
Pour the batter into a greased 9×9 baking pan, and then it’s ready to go into the oven! Bake the cornbread at 425 degrees F for approximately 20 minutes, until the cornbread is light golden brown on top. Test for doneness by inserting a toothpick into the middle of the pan.
If you do not have access to a food processor, t’s easy to mix up the cornbread batter by hand. Place dry ingredients into mixing bowl. Mix in the oil with a fork OR cut in the shortening with a pastry blender until mixture is crumbly. Add eggs to the crumbly cornbread mixture. Stir Ingredients only until moistened. Don’t over-mix the batter.