![]() ![]() ![]() Add in your softened butter, and cut in with a pastry cutter. Here’s one fully done, with the instructions on front.Īdd your mix to a large bowl. However, they never stick around our house long enough to test that theory. These will last for quite awhile, most likely up to 6 months or so. Once you have your six dry ingredients in, squeeze out as much air from the bag as you can, label, and place in a cool, dry pantry or cupboard. But you can also stick your baggie into a large cup or jar and turn the top over the rim to help hold it up. ( You can find them on Amazon HERE – affiliate link). They are the cat’s meow, and I highly recommend them. They are adjustable and will hold from quart-size to gallon-size. I use these baggie clips to hold my bags open while I’m adding ingredients. You just dump your dry ingredients into a bowl, and pick up in your recipe with the addition of the wet ingredients. They don’t last long around our place… This way, everything is pre-measured and ready to go. I usually do about 4-6 bags of the mix at a time. But really, the purpose here is to not have to pull out all 6 dry ingredients EVERY time you want to make cornbread. To make your mix, measure out your dry ingredients and place them in a quart-size zip top bag. ![]() I’m going to present the full cast, although for making the make-ahead mix, we only need the dry goods. Before you turn your nose at that last one, just give me a chance to explain. The second version has been modified to require only water – the wet ingredients have been subbed with dry counterparts. One is straight from the original recipe, and requires a few wet ingredients (but nothing that you probably don’t already have on-hand). There are TWO ways to make this cornbread mix. But I apologize profusely to the original author who will go uncredited at this time… I’ve even searched Google with the ingredients and haven’t found a match. But I wrote the recipe down long ago on just a piece of paper, and for the life of me cannot remember exactly where I found it. I wish I could give credit to the angel who came up with this recipe. Not too dry, not too wet (see how I avoided the dreaded “m” word there?). It is light, it is fluffy, it is sweet (but not too sweet), and it has the most divine texture. The one cornbread to rule them all… (And yes, to this day, anyone who tries to snag my piece of cornbread, or heaven forbid, eats the last piece from the pan, with see me go full-on Gollum…it’s not a pretty sight, so don’t say you haven’t been warned…) Anywho… I had found IT…the one and true cornbread. And wonder of all wonders, when that pan came out of the oven, the heavens parted, the golden beam of cornbread approval shone done and the world stood still. Then, one day, out of nowhere, I was reading a blog – a LONG time ago, back when blogs were just starting out and were nothing fancy – and I came across a recipe for “prize-winning cornbread”. And when I saw that Marie Calendar’s was marketing a cornbread mix commercially in stores, I bought up all I could. I spent years trying recipes, to no avail. I was reacquainted with the cornbread of the gods, while I was in grad school, but the romance was short-lived when grad school ended and I moved out of state – again.īut this time, I vowed that I would find a way to recreate that golden crumbly goodness. In fact, I’m pretty sure most pie dreams dream themselves of being Marie Calendar’s pies.īut in my world, Marie Calendar’s is famous for cornbread. They are huge, and they are delicious!! They are the things that pie dreams are made of. To the rest of the world, Marie Calendar’s is famous for their pies, and with good reason. And back in the land of Marie Calendar’s restaurants! The years passed, I grew up and the memories of that cornbread faded, as most memories tend to do.Īnd then, in a rather unexpected turn of events, I found myself in grad school back in California. Or maybe was there, and it was just that by that time there were five kids and my parents were a bit reluctant to take us out to restaurants. There was not a single Marie Calendar’s in that state. Now, I’m a military brat, and so, as the story goes, we didn’t stay in LA for very long, and soon we found ourselves on the other side of the country. And with those pot pies, came a side of the biggest, sweetest, most delicious cornbread you have ever eaten IN YOUR LIFE! I kid you not, it was beyond delicious! And did I mention that the piece of cornbread was like 4 inches tall? My mouth is watering just thinking about it 30+ years later… And it seemed like every time we went there, we always ordered the same thing – Chicken Pot Pies! It was pretty-much a family tradition. When I was little and living in Los Angeles (yes, I’m a SoCal girl), my parents used to love going to a local restaurant called Marie Calendar’s. ![]()
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