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Frequently Asked Questions

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Q: My corn bread did not rise when baked. What happened?
A: When the leavening in our mix has expired this will cause the corn bread to not rise. Please check the best by date which is located on the base of the pouch. If best by date is still in code, contact us and we will need the MFG# which is located after the best by date so we can have our manufacturers pull a retaining sample.
Q: My cornbread mix looks soupy and watery. Is there to much water in it?
A: This is normal and once baked it will be just fine.
Q: There are black specs in my cornbread mix, they look like little bugs. What is this?
A: When our corn bread mix is blended the corn is grinded as a whole corn so the black specs you see are actually the corn itself not little bugs.
Q: Where can I find the best by date?
A: For our 1lb pouches the best by date is located on the base of the pouch, for our 5lb bags the best by date is embossed on the top left side of the pouch (seam) and is also printed on top of the zipper.
Q: Altitude Questions for my corn bread mix?
A: Less than or equal to 5000 feet: Add 1tbsp flour and 2tbsp water. Bake for 35-45 minutes. For greater than 5000 feet: Add 2tbsp flour and 4tbsp water. Bake for 40-50 minutes.
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: 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: 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: Can I add other ingredients to my corn bread mix, such as dried fruit?
A: Yes. Cornbread mix lends itself well to additions. Remember that dried fruits (raisins, cranberries, cherries, etc.) must be dusted with flour to maintain suspension.
Q: Can I add creamed corn or regular corn to my cornbread mix?
A: When adding cream corn or whole kernel corn, remember that there is 1/2 cup liquid in the can, so add enough additional liquid to make 1 1/2 cups.
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