FAQs (Frequently asked questions)

Call us for other questions not present here.

Question:  How many days in advance can you cook the Cornbread and freeze before serving?

Answer: Cornbread is best within 48 hours of preparation.  Freeze Cornbread when bread is at room temperature.  Will last up to 1 month if tightly in a sealed freezer plastic bag or plastic container.

Question: Do you have to store the Cornbread in a special container?

Answer: Marie Callender’s Storage at room temperature 1-2 days.  1 month in freezer storage bags.

Question: How long do you have to thaw the Cornbread from the freezer before serving?

Answer: Thaw 2-3 hours before serving.  You can heat it up in the microwave for 15-20 seconds

Question: Is there a cooking difference of time & temperature when using a cast iron skillet?

Answer:  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).

Question: I want to bake Cornbread muffins, what pan should I use and how much does it yield?

Answer:  4oz Baked muffins – 6 baked muffins per 1lb Marie Callender’s Cornbread Mix
2oz Baked Muffins – 12 baked mini muffins per 1lb Marie Callender’s Cornbread Mix
1oz Baked Muffins – 24 baked mini muffins per 1lb Marie Callender’s Cornbread Mix