Savor golden-brown edges, tender crumbs, and that signature sweet-savory flavor with this copycat Cracker Barrel Cornbread Recipe. Warm, buttery, and tastes just like the restaurant classic. They're just waiting for you to slather them with butter and a drizzle of honey.
These are not just any muffins, they're a delightful treat that's iconic to the to the heart of this Southern comfort food restaurant chain.
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Ingredients You'll Need
Their irresistible combination of sweet, savory, and comforting flavors will become a family favorite. Honey is essential though for drizzling on them while they are still hot!
PRO TIP: If you need a substitute for buttermilk, follow this guide: 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 Homemade Cracker Barrel Muffins
This copycat cornbread recipe is an easy quick bread you can have ready in about 30 minutes. They're perfect for a quick and satisfying breakfast or snack. Best of all, they taste just like the ones you get at Cracker Barrel!
- 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.
- In a separate bowl, combine the buttermilk, honey, cooled melted butter, and eggs. Whisk until well combined.
- Fold the flour mixture into the buttermilk mixture until thoroughly combined. For the most tender muffin texture, don't over-mix.
Fill Muffin Tin With Batter
- Scoop the batter into the muffin pan. Fill the muffin cups ¾ full.
PRO TIP: Use a silicone muffin pan, OR instead of paper muffin pan liners, use the silicone ones! Both make clean up a breeze!
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.
Tips For Making The Best Cornbread
- Don't overmix the batter. Overmixing the batter can make your corn muffins tough. Just mix until the ingredients are combined.
- Bake the muffins in a preheated oven. This will help ensure that the corn muffins rise evenly.
- Corn muffins are best served warm. If you have any leftovers, you can store them in an airtight container at room temperature for up to 3 days.
Substitutions and Variations
Try a few variations! Here are my favorite mix in's for this Cracker Barrel cornbread recipe to create different variations!
- 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.
- 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.
Serving Suggestions
Whether you're in the mood for a quick and satisfying snack or a comforting side dish, these corn muffins are the perfect answer. There's no better pairing for these corn muffins than classic Southern dishes like fried chicken, country-fried steak, or smothered pork chops.
But they also shine as a side dish to savory meals like BBQ ribs, fried chicken, or chili. Their versatility of this copycat Cracker Barrel Cornbread recipe makes them a staple quick bread for any cook. The sweetness complements savory flavors of these dishes perfectly.
Storage Options
- Cool leftover muffins completely, then store in an airtight container for up to 3 days – the crumbly goodness awaits!
- Freeze cooled muffins individually on a baking sheet, then bag them up for a sweet cornbread stash that lasts up to 3 months. Thaw overnight or zap in the microwave for instant comfort.
- Reheat in a preheated oven for a warm, melt-in-your-mouth experience, or pan-fry them in a touch of butter for a crispy, golden comeback.
Related Recipes
- Smoked Brisket Flat
- Chick Fil A Sauce Recipe
- Orange Chocolate Chip Muffins
- Mini Pumpkin Muffins
- Gluten Free Chocolate Chip Muffins
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.
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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.
More Delish Ideas
- Rich Homemade Turkey Broth
- Bengali Chicken Rezala
- Butter Chicken and Garlic Naan
- Red Bell Pepper Soup with Smoked Gouda
Cracker Barrel Corn Muffins
Ingredients
- 1 ¼ cups all purpose flour
- ¾ cups fine yellow cornmeal
- 1 teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¾ cup buttermilk (or substitute, see notes)
- 2 tablespoon honey
- ½ cup butter melted
- 2 large 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.¾ cups fine yellow cornmeal, 1 ยผ cups all purpose flour, 1 teaspoon salt, 1 teaspoon baking powder, ยฝ teaspoon baking soda
- In a separate bowl, combine the buttermilk, honey, melted butter, and eggs. Whisk until well combined.ยพ cup buttermilk, ยฝ cup butter, 2 large 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 ยพ 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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