This copycat Cracker Barrel cornbread recipe is a favorite quick bread side. You'll love how this Cracker Barrel corn muffin recipe is simple to follow and the muffins turn out moist and flavorful every time.
Why you will love this recipe
This Cracker Barrel cornbread recipe will let you enjoy those little gems right at home! Our cornbread recipe (Cracker Barrel copycat) is also super easy to follow, even for new cooks.
They are perfect for a quick and satisfying breakfast or snack. Best of all, they taste just like the ones you get at Cracker Barrel!
Jump to:
- Why you will love this recipe
- Cracker Barrel Corn Muffin Ingredients
- How to make Cracker Barrel Cornbread
- Fold Cornbread Ingredients Together
- Bake and Cool
- Serving suggestions
- Related Recipes
- Substitutions and Variations
- Equipment
- Top Tips
- Frequently asked questions
- Food Safety
- Some Other Recipes We Are Sure You Will Love
- Connect with Smells Like Delish!
- 📖 Recipe
Cracker Barrel Corn Muffin Ingredients
- Cornmeal - fine ground yellow cornmeal
- Flour - regular all purpose flour
- Baking Powder
- Baking Soda
- Salt
- Buttermilk - cultured or homemade substitute will be fine (see Pro Tip below).
- Butter
- Eggs - room temperature, and slightly beaten to break up the yolks.
PRO TIP: No buttermilk on hand? No problem! For every cup of regular milk add one tablespoon of lemon juice (fresh or bottled) or 1 tablespoon of vinegar. Stir well and let sit for 5 minutes to 'culture'.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How to make Cracker Barrel Cornbread
This copycat Cracker Barrel cornbread recipe is an easy quick bread you can have ready in about 30 minutes.
- Preheat oven to 350 degrees F. Line a 12 cup muffin pan with paper liners or grease the pan well if you don't want to use liners.
PRO TIP: Use a silicone muffin pan, OR instead of paper muffin pan liners, use the silicone ones! Clean up is a breeze!
Mix the cornbread ingredients
- Combine the cornmeal, flour, salt, baking powder, and baking soda in a bowl.
- In a separate bowl, combine the buttermilk, butter, and eggs. Whisk until well combined.
Fold Cornbread Ingredients Together
- Fold the flour mixture into the buttermilk mixture until thoroughly combined. For the most tender muffin texture, don't over-mix.
Fill the Muffin Pan With Batter
- Scoop the batter into the muffin pan. Fill the muffin cups ¾ full.
Bake and Cool
- Bake 18-20 minutes or until light golden brown and a toothpick inserted in the center of a muffin comes out clean.
- Transfer to wire rack and let cornbread muffins cool.
Serving suggestions
Cracker Barrel cornbread is a perfect side for our Slow Cooker BBQ Pulled Pork, or our Instant Pot Chili No Beans, or even Pan Grilled Steakhouse Pork Chops.
These quick & easy muffins are sure to be a family favorite.
More Serving Suggestions
Cracker Barrel cornbread muffins are a perfect companion to our Texas Cowboy Beans, and go perfectly with our Southern Braised Collard Greens to create a complete meal!
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Related Recipes
Substitutions and Variations
Love this Cracker Barrel cornbread recipe? Try a few variations! Here are my favorite mix in's for this Cracker Barrel cornbread recipe to create different variations!
- Jalapeno Cornbread - add ¼ cup sliced or chopped jalapeno peppers to the cornbread batter.
- Pepper Jack Cornbread - add ½ cup of grated Pepper Jack cheese to the cornbread batter.
- Honey Butter Cornbread - Add 2 tablespoons of honey to the recipe. Pour into a 9x13 ban and bake. After baking, slather butter on the top of the hot cornbread, then drizzle honey on top. Let the honey soak into the cornbread before cutting.
- Cast Iron skillet Cornbread - Pour the cornbread batter into a well greased cast iron skillet. Cook in the oven at 350 for 35 to 40 minutes, or until a toothpick comes out clean in the center.
Equipment
Your traditional muffin pan is excellent for baking with or without paper liners. For easier clean up though, the structured silicone muffin pan is even better!
I love how the structured silicone muffin pan is reinforced with a steel frame to lend stability when handling the pan full of batter or cooked muffins.
Top Tips
- Be sure to use fine to medium ground cornmeal. Coarse cornmeal will not provide the right texture and the corn muffins will fall apart easily.
Frequently asked questions
Yes, just let them cool, then pop in a freezer safe container and take out as you need them.
The Cracker Barrel nutritional content for their muffins does not list sugar. If you like a sweeter cornbread, than just add 3 tablespoons of honey or sugar during the mixing stage.
No, Cracker Barrel corn muffins do not use gluten free ingredients.
Food Safety
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
Some Other Recipes We Are Sure You Will Love
Connect with Smells Like Delish!
📖 Recipe
Cracker Barrel Cornbread Recipe
Ingredients
- 1 ¼ cups fine yellow cornmeal
- 1 ¼ cups all purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¾ cup buttermilk (or substitute, see notes)
- ½ cup butter melted
- 2 eggs
Instructions
- Preheat oven to 350 degrees F. Line a 12 cup muffin pan with paper liners or grease the pan well if you don't want to use liners.
- Combine the cornmeal, flour, salt, baking powder, and baking soda in a bowl.1 ¼ cups fine yellow cornmeal, 1 ¼ cups all purpose flour, 1 teaspoon salt, 1 teaspoon baking powder, ½ teaspoon baking soda
- In a separate bowl, combine the buttermilk, butter, and eggs. Whisk until well combined.¾ cup buttermilk, ½ cup butter, 2 eggs
- Fold the flour mixture into the buttermilk mixture until thoroughly combined. For the most tender muffin texture, don't over-mix.
- Scoop the batter into the muffin pan. Fill the muffin cups ¾ full.
- Bake 18-20 minutes or until light golden brown and a toothpick inserted in the center of a muffin comes out clean.
- Transfer to wire rack and let cool.
Notes
- Be sure to use fine to medium ground cornmeal. Coarse cornmeal will not provide the right texture and the corn muffins will fall apart easily.
- No buttermilk on hand? No problem! For every cup of regular milk add one tablespoon of lemon juice (fresh or bottled) or 1 tablespoon of vinegar. Stir well and let sit for 5 minutes to 'culture'.
- Use a silicone muffin pan, OR instead of paper muffin pan liners, use the silicone ones! Clean up is a breeze!
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