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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