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Frequently Asked Questions
Frequently Asked Questions
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| Q: | How many days in advance can you cook the Cornbread and freeze before serving? |
|---|---|
| A: | Cornbread is best within 48 hours of preparation. Freeze Cornbread when bread is at room temperature. Will last up to 1 month if tightly sealed in a plastic freezer bag or plastic container. |
| Q: | Do you have to store Marie Callender's Cornbread in a special container? |
| A: | At room temperature 1-2 days in a covered container. 1 month in a freezer storage bag. |
| Q: | How long do you have to thaw the Cornbread from the freezer before serving? |
| A: | Thaw 2-3 hours before serving, or heat in a microwave for 15-20 seconds. |
| Q: | Is there a cooking difference of time & temperature when using a cast iron skillet? |
| A: | Preheat empty cast iron skillet 5-10 minutes at 450°F. Bake Cornbread 375°F 30-40 minutes or until toothpick comes out clean (internal temperature greater than 200°F). |
| Q: | I want to bake Cornbread muffins, what pan should I use and how much does it yield? |
| A: | 4oz Baked Muffins - 6 baked muffins per 1lb Marie Callender's Cornbread Mix
Bake Time: 20-25 minutes 2oz Baked Muffins - 12 baked mini muffins per 1lb Marie Callender's Cornbread Mix Bake Time: 15-20 minutes 1oz Baked Muffins - 24 baked mini muffins per 1lb Marie Callender's Cornbread Mix Bake Time: 10-15 minutes |