An Easy, Flavor-Packed Marie Callendar Corn Bread

Cornbread is a beloved staple of many kitchens across the United States. It’s a recipe that calls to mind family gatherings on country porches, but it can also be adapted to create a delicious, unique twist on a classic side dish.

Today, I’m sharing one of my favorite recipes – Marie Callendar Corn Bread. This recipe is packed with flavor from the cheddar cheese, corn, bell peppers and green onions; but it’s light and fluffy in texture. I like to enjoy mine with a generous helping of butter, but it also pairs neatly with a freshly-made pot of chili.


– 1 ½ cups all-purpose flour
– 1 ½ cups yellow cornmeal
– 2 teaspoons baking powder
– 1 teaspoon baking soda
– 1 teaspoon salt
– ¼ teaspoon freshly ground black pepper
– 4 tablespoons granulated sugar
– 3 large eggs
– ¾ cup sour cream
– 6 tablespoons unsalted butter, melted
– 1 cup corn kernels
– ½ cup diced bell peppers
– ½ cup finely chopped green onions
– 1 cup grated sharp cheddar cheese


1. Preheat your oven to 375°F. Grease an 8-inch square baking dish with butter or cooking spray and set aside.

2. In a medium bowl, whisk together the flour, cornmeal, baking powder, baking soda, salt and pepper until well combined.

3. In a separate bowl, whisk together the sugar and eggs until light and fluffy. Whisk in the sour cream and melted butter until combined.

4. Add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.

5. Fold in the corn kernels, bell peppers, green onions and cheddar cheese. Pour the batter into the prepared baking dish and spread evenly.

6. Bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Allow the cornbread to cool for 10 minutes before serving.

This marie callendar corn bread brings a unique flavor to the table. It’s filling and hearty, yet lightened up with a vibrant mix of vegetables. I’m sure you’ll love it so much that you’ll be coming back for seconds! Enjoy!