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Marie's Recipes
Homemade Recipes
Here are recipes to bring Marie Callender's from the restaurant into your home!
- Jalapeño Cheese Cornbread Loaf
- Corn Dogs
- Vegetarian Skillet Corn Bread
- Cornbread Pancakes
- Banana Cornbread Loaf/Muffins
- Ricotta Corn Cakes with Salsa
- Microwaveable Corn Bread
- Adding canned corn to your Corn Bread
- Honey Butter Corn Bread Pancakes
- South Western Breaded Chicken
Jalapeño Cheese Cornbread Loaf
[Printable Version]Ingredients
- 1 Pouch/Can (16 oz) Marie Callender's Corn Bread Mix
- 1 1/4 Cup Water
- ¼ Cup (2oz) Canned diced Jalapeños or Chilies
- ½ Cup Shredded Cheddar Cheese
Pour water into a mixing bowl. Add cornbread mix and blend until the batter is smooth. Add jalapeños and cheese. Mix until well blended. Pour into greased loaf pan. Bake at 350°F for 35-40 minutes.
*For a less mild taste, you can substitute the canned jalapeños for canned Ortega diced green chilis (4oz can).
*For a less mild taste, you can substitute the canned jalapeños for canned Ortega diced green chilis (4oz can).
Corn Dogs
[Printable Version]Ingredients
- 7 Large Eggs
- 1 Cup Water
- 3 Cups Marie Callender's Corn Bread Mix
- 64 oz. Vegetable oil (for frying)
- 18 Hot Dogs
- 18 Chopsticks or Popsicle Sticks
1.In mixing bowl combine eggs and water; mix well.
2.Add Corn bread mix and mix well.
3.Place batter into 4”x 5” tall container.
4.Place oil in 3-quart saucepan.
5.Heat oil to 350°F.
6.Place sticks into end of hot dogs.
7.Dip hot dog into corn dog batter. Coat entire hot dog.
8.Place into hot oil.
9.When corn dog floats, turn to cook/brown other side.
10.Corn dogs should be light golden brown when fried.
11. Remove from oil and drain on paper towel.
12.Dip into mustard or ketchup and enjoy!
2.Add Corn bread mix and mix well.
3.Place batter into 4”x 5” tall container.
4.Place oil in 3-quart saucepan.
5.Heat oil to 350°F.
6.Place sticks into end of hot dogs.
7.Dip hot dog into corn dog batter. Coat entire hot dog.
8.Place into hot oil.
9.When corn dog floats, turn to cook/brown other side.
10.Corn dogs should be light golden brown when fried.
11. Remove from oil and drain on paper towel.
12.Dip into mustard or ketchup and enjoy!
Vegetarian Skillet Corn Bread
[Printable Version]Ingredients
- 1 Pouch/Can (16 oz) Marie Callender's Corn Bread Mix
- 1/2 Cup Red Bell Peppers, chopped
- ½ Cup Mushrooms, sliced
- ½ Cup Onions, chopped
- 8 Spears Asparagus, cut into 1 inch pieces
- ½ Cup Shredded Cheddar Cheese
- 2 tablespoons Vegetable Oil
Heat oil in saute pan. Saute onion, bell pepper, asparagus, mushrooms in a skillet. Remove skillet from heat and cool. Prepare cornbread mix as directed on the can. Pour sauteed vegetables and cheese into cornbread and combine. Pour veggie cornbread into skillet. Bake at 375°F for 30 to 35 minutes. Remove and serve immediately.
Cornbread Pancakes
[Printable Version]Ingredients
- 1 Pouch/Can (16 oz) Marie Callender's Corn Bread Mix
- 1 Large Egg
- 2 Tbs Butter
- 1 Cup Water
1.In Medium bowl, combine egg and milk.
2.Add Marie Callender’s Corn Bread Mix and mix until combined.
3.Preheat griddle or skillet to 300⁰.
4.Check griddle temperature by sprinkling a few drops of water on the surface. Water should sizzle and disappear immediately when the skillet is at the correct temperature.
5.Grease pan with butter, oil or pan spray.
6.Pour batter for each pancake, 3 inches apart.
7.Cook 2 1/2 minutes per side.
8.Top pancakes with melted butter, syrup or your favorite fruit. Yield 12 Pancakes
**Yields 8 4" Pancakes
2.Add Marie Callender’s Corn Bread Mix and mix until combined.
3.Preheat griddle or skillet to 300⁰.
4.Check griddle temperature by sprinkling a few drops of water on the surface. Water should sizzle and disappear immediately when the skillet is at the correct temperature.
5.Grease pan with butter, oil or pan spray.
6.Pour batter for each pancake, 3 inches apart.
7.Cook 2 1/2 minutes per side.
8.Top pancakes with melted butter, syrup or your favorite fruit. Yield 12 Pancakes
**Yields 8 4" Pancakes
Banana Cornbread Loaf/Muffins
[Printable Version]- 2 ripe (black) bananas, mashed
- 2 large eggs
- 2 tbsp oil
- 1/3 cup brown sugar
- 1 ¼ cups water, milk or buttermilk
- 1 pouch/can (16 oz) Marie Callender’s Corn Bread Mix
- 1 cup chopped walnuts, optional
1.Preheat oven 350°F
2. Grease 5” x 9” loaf pan.
3.In medium bowl combine bananas, eggs, oil, brown sugar and milk. Mix well.
4.Add Marie Callender’s Corn Bread Mix; mix until combined.
5.Pour into prepared loaf pan.
6.Bake 350°F for 70-75 minutes. Cool on wire rack.
** Variations: Muffins. Preheat oven to 375°F. Portion batter into muffin cups or greased muffin tin. Bake 20-25 minutes. Makes 12 small or 6 large muffins.
**Ingredient Variation: Add one cup chocolate chips.
2. Grease 5” x 9” loaf pan.
3.In medium bowl combine bananas, eggs, oil, brown sugar and milk. Mix well.
4.Add Marie Callender’s Corn Bread Mix; mix until combined.
5.Pour into prepared loaf pan.
6.Bake 350°F for 70-75 minutes. Cool on wire rack.
** Variations: Muffins. Preheat oven to 375°F. Portion batter into muffin cups or greased muffin tin. Bake 20-25 minutes. Makes 12 small or 6 large muffins.
**Ingredient Variation: Add one cup chocolate chips.
Ricotta Corn Cakes with Salsa
[Printable Version]- 2 cups green onions, diced
- 4 cups ricotta cheese
- 4 cups corn (canned or frozen)
- 1 Pouch/Can (16 oz) Marie Callender’s Corn Bread Mix
- 6 large eggs, mixed
- 1/2 tsp salt
- 1/2 tsp black pepper
- Salsa/Sour Cream, as desired
1.In bowl combine all of the above ingredients
2.Mix until everything is equally distributed
3.Preheat griddle to medium
4.Spray with pan spray or brush with oil
5.Using a 1/3 cup measure portion cakes on griddle
6.Griddle until brown
7.Flip when bubbles in batter pop and brown other side
8.Brown second side
9.Serve warm with salsa and/or sour cream.
Makes approximately 16 - 3 inch corn cakes.
2.Mix until everything is equally distributed
3.Preheat griddle to medium
4.Spray with pan spray or brush with oil
5.Using a 1/3 cup measure portion cakes on griddle
6.Griddle until brown
7.Flip when bubbles in batter pop and brown other side
8.Brown second side
9.Serve warm with salsa and/or sour cream.
Makes approximately 16 - 3 inch corn cakes.
Microwaveable Corn Bread
[Printable Version]Ingredients
- 3 Cups Cornbread Mix
- 1 1/2 Cups Water
Pour batter into microwave safe dish & cover. Put dish on top of a plate (1/4”) and microwave. Microwave 75% power for 4-6 minutes or till done.
Note: Raising dish will help with cooking. To help with color add 1 Tsp maple extract.
Adding canned corn to your Corn Bread
[Printable Version]Ingredients
- 1 Can of Corn (14-16 oz)
- 3/4 Cup Water
- 3 Cups Marie Callender’s Corn Bread Mix
Preheat oven to 375⁰ F. Grease 8”x8”x2” pan. In mixing bowl, combine can of corn (including liquid), water and corn bread mix. Mix until combined. Pour into pan, bake 30-35 minutes.
Honey Butter Corn Bread Pancakes
[Printable Version]Ingredients
- 1- ½ cups Water
- 1 Bag of Marie Callender’s Honey Butter Corn Bread Mix
1.In bowl, combine water and cornbread.
2.Mix only until combined.
3.Heat skillet or griddle; ready for pancakes when sprinkled water “pops”.
4.Grease with pan spray or oil.
5.Using 1/4 cup measure pour batter onto skillet
6.Flip when edges brown.
7.Cook until second side golden brown.
8.Serve with honey, syrup, applesauce or fruit.
2.Mix only until combined.
3.Heat skillet or griddle; ready for pancakes when sprinkled water “pops”.
4.Grease with pan spray or oil.
5.Using 1/4 cup measure pour batter onto skillet
6.Flip when edges brown.
7.Cook until second side golden brown.
8.Serve with honey, syrup, applesauce or fruit.
Serving Ideas
-
* Honey Butter Pancake Sausage Sandwich
- 1 Pouch of Marie Callender’s South West Corn Bread
- 4 Pieces of Chicken Breast (cut in half length wise)
- 1 whole Avocado
- 8 slices of Monterey Jack Cheese
2 Pancakes with sausage patty in center
* Honey Butter Pancake Egg Sandwich
2 Pancakes with egg in center
* Low Fat Pancakes
Top pancakes with applesauce, fruit and/or low fat yogurt
* Blini
Top with caviar and crème fraiche with dill.
South Western Breaded Chicken
[Printable Version]Ingredients
1.Preheat oven to 375⁰F.
2. In pan, soak chicken breasts in Milk for 10min
3. Place South West Corn Bread in another pan and dredge soaked chicken in the mix.
4. Place on a sheet pan and place in the oven.
5. Bake at 375⁰F for 25 minutes.
6. Slice avocado and place on top of the ready to eat chicken.
7. Add Monterey Jack Cheese on top of avocado and place back in oven for 4 min to melt the cheese.
8. Top with your Favorite Salsa!!
2. In pan, soak chicken breasts in Milk for 10min
3. Place South West Corn Bread in another pan and dredge soaked chicken in the mix.
4. Place on a sheet pan and place in the oven.
5. Bake at 375⁰F for 25 minutes.
6. Slice avocado and place on top of the ready to eat chicken.
7. Add Monterey Jack Cheese on top of avocado and place back in oven for 4 min to melt the cheese.
8. Top with your Favorite Salsa!!