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Cracker Barrel cornbread on a table
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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!
Course Bread, Side Dish
Cuisine American
Keyword copycat recipes, cornbread recipes, cracker barrel recipes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 muffins
Calories 223kcal
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
    Step 1 how to make Cracker Barrel cornbread, Mix all the dry ingredients.
  • 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).
    Step 2 how to make Cracker Barrel copycat cornbread, Mix all the wet ingredients.
  • 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.
    Step 3 how to make Cracker Barrel cornbread muffins, Mix both mixture and spoon the batter into the prepared muffin pan. Bake.
  • 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.

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