Cracker Barrel Cornbread

Our Cracker Barrel cornbread makes twelve luscious cornbread muffins, brimming with flavor and moist to the touch. So easy and quick, your family will be thanking you over and over for making these little morsels of delight.

My favorite way to serve these muffins is with a hot bowl of chili or with meatloaf. You can also serve them as an afternoon snack with my whipped honey. 

If you are a cornbread lover, I hope you’ll try our authentic Southern cornbread, Bisquick cornbread, honey butter cornbread, and upcoming sweet cornbread next!

CRACKER BARREL CORNBREAD INGREDIENTS

• Cornmeal: Yellow cornmeal; a requirement for cornbread.
• Self-Rising Flour: This flour makes the cake light and fluffy.
• Sugar: White Granulated for sweetness
• Buttermilk: This ingredient gives the cornbread a moist crumble texture
• Milk: Whole milk for moistness
• Eggs: Large
• Sugar: While granulated sugar
• Butter: Unsalted butter gives the cornbread a nice butter flavor.
• Vegetable Oil: Any unflavored oil for added moisture.
• Optional Bacon Grease: I use bacon grease on my muffin tin. Of course, butter is just fine. 

TIPS

• Room Temp: Make sure that all ingredients are at room temperature. Take out the milk, eggs, and butter ahead of time. You will be glad you did.
• Mixing: Do not over-mix the batter and the muffins will have a tender crumb.
• Grease It: Greasing the muffin tin with bacon grease is the secret weapon for taste! I have a jar of bacon grease that I keep for just this reason. Use it liberally. Yum.
• Top It: Serve warm with whipped honey or plain honey and butter.  

HOW TO MAKE COPYCAT CRACKER BARREL CORNBREAD

1. Mix all the dry ingredients.
2. Mix all the wet ingredients.
3. Mix both the mixture and spoon the batter into the prepared muffin pan. Bake.
4. Serve.

***See the full instructions below.

STORING + FREEZING + MAKE-AHEAD

• How Long Can You Keep This in The Fridge? Once made, your Cracker Barrel copycat cornbread will last up to two days on the kitchen counter and two more days in the fridge. Tightly wrap it in plastic.
• Can You Freeze This? Wrap the cooled Cracker Barrel cornbread muffins tightly, label, and freeze for up to three months. When ready to eat, fully thaw and enjoy!
• Make-Ahead: This side dish can be made several hours ahead of time. Just loosely cover the baked muffins with a dish towel.
• Food Safety: If you’d like more info on food safety check out this link.

MORE CRACKER BARREL COPYCAT RECIPES

• Cracker Barrel Meatloaf
• Cracker Barrel Fried Apples
• Cracker Barrel Mac and Cheese
• Cracker Barrel Chicken and Dumplings

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Cracker Barrel Cornbread

Our Cracker Barrel cornbread makes twelve luscious cornbread muffins, brimming with flavor and moist to the touch. It's best served with chili or meatloaf!

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Servings: 12 muffins

Author: Kathleen

Ingredients

• ▢ 1 cup yellow cornmeal
• ▢ 1 cup self-rising flour
• ▢ 1/2 cup granulated sugar
• ▢ 1 cup buttermilk
• ▢ 1/3 cup whole milk
• ▢ 2 large eggs
• ▢ 1/4 cup unsalted butter melted and cooled
• ▢ 1/4 cup vegetable oil

US Customary - Metric

Instructions

• Preheat oven to 350ºF (177ºC). Line a regular-size 12-cup muffin pan with liners or use a pastry brush, butter, or grease with bacon grease.
• In a large mixing bowl, whisk together cornmeal (1 cup), flour (1 cup), and sugar (1/2 cup) until evenly combined
  
• In a separate large bowl, whisk together the buttermilk (1 cup), milk (1/3 cup), eggs (2), cooled melted butter (1/4 cup), and vegetable oil (1/4 cup).
  
• Gradually add buttermilk mixture to cornmeal mixture. Stir just until combined. There will still be lumps, which is just as it should be. Don't over mix!
• Spoon batter into prepared muffin pan 3/4 full.
  
• Bake in preheated oven until tops are lightly brown and set, about 18-20 minutes. Remove from the oven and set the pan on a wire rack and cool the muffins in the pan for 2-3 minutes. Serve or remove from pan and cool on the wire rack if not serving immediately.

Fans Also Made:

• 
  Butter Swim Biscuits
• 
  Cat Head Biscuits
• 
  Hot Water Cornbread Recipe
• 
  Jalapeño Cornbread (with bacon in recipe)

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Notes

1. Room Temp: Make sure that all ingredients are at room temperature. Take out the milk, eggs, and butter ahead of time. You will be glad you did.
2. Mixing: Do not over-mix the batter and the muffins will have a tender crumb.
3. Grease It: Greasing the muffin tin with bacon grease is the secret weapon for taste! I have a jar of bacon grease that I keep for just this reason. Use it liberally. Yum.
4. Top It: Serve warm with whipped honey or plain honey and butter.  

Nutrition

Serving: 1muffin | Calories: 223kcal | Carbohydrates: 27g | Protein: 5g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Cholesterol: 44mg | Sodium: 37mg | Potassium: 103mg | Sugar: 10g | Vitamin A: 207IU | Calcium: 40mg

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