Cornbread is a country-style treat with perfect crumbs, fluffy insides, and overall buttery goodness. And once you discover Cracker Barrel’s, it will become your go-to recipe for aromatic and heavenly cornbread.
It is a popular Southern American dessert that is flaky, hearty, and comforting. Not only because it is super easy to make, but because it’s low in fat and high in protein and fiber, which makes for a satisfying breakfast or snack.
Today we’ll make this incredibly versatile dessert at home since we’ve got just the right Cracker Barrel Cornbread recipe.
How to Make Cracker Barrel Cornbread
Table of Contents
Cracker Barrel Cornbread is one of the most basic dishes in the Southern kitchen. It is also probably something everyone in America knows how to make. Just like the Cracker Barrel sweet potato casserole or country fried steak.
Most cornbread recipes call for a mixture of milk and butter, but we offer you a more straightforward approach that uses milk, flour, and powdered sugar. Our version will be a little less sweet than the store-bought cornbread. But that’s for the better.
It is also very inexpensive to make and foolproof, so you can constantly adapt it to whatever you have on hand at the time.
But for now, let’s stick to what the recipe calls for.
- 1 1/4 cup self-rising flour
- 3/4 cup yellow cornmeal
- 1/2 cup sugar
- 2 eggs
- 2 tbsp honey
- 3/4 cup buttermilk
- 1/2 cup butter
Cracker Barrel Cornbread is traditionally cooked in a skillet using nothing more than cornmeal with some seasonings. However, you’ll find it presented in a muffin form in most recipes since that’s a delicious way to enjoy your homemade cornbread.
Cornbread muffins’ ingredients might already lurk around your kitchen, meaning you can bake your cornbread in 30 minutes. It’s super easy.
Still, balancing the flavor is a little tricky, and if you do it the wrong way, your cornbread will come out dense, dry, and bland.
But not on our watch. We’ll take you to a super moist and flavorful cornbread treat, step by step.
Preheat an oven to 350°F and grease a 12-cup muffin pan. Then, mix the cornmeal, flour, and sugar in a large bowl.
Whisk eggs until beaten in a separate bowl. After that, add the buttermilk and honey. Whisk until the mixture is completely incorporated.
Add the buttermilk mixture to the flour. Stir it until it’s mixed but avoid over-mixing, or the batter will become crumby and gummy. We don’t want that.
Note: it’s perfectly normal for lumps to form in the batter, don’t worry.
Pro tip: consider adding 1 teaspoon of baking powder if you want a fluffier southern cornbread.
Loose, almost watery butter is a perfect consistency for cornbread. If it’s dense and thick, you’ll get cornbread brick.
Transfer the cornbread mix to the muffin tray. Each cup should be ¾ full.
Bake your Cracker Barrel Cornbread muffins in an oven for about 18 minutes until the tops are slightly golden.
Serve warm, and enjoy!
The Cracker Barrel Cornbread recipe calls for simple ingredients that you probably already have stored in your pantry. It is also one of the most popular Southern dishes, so there could be a variety of recipes that differ in taste and flavor.
Use these substitutes for a more diverse and flavorful cornbread.
Corn flour is just finely ground cornmeal. So, corn flour is the best replacement if you don’t like the crunch of cornmeal but want to keep the corn flavor. But note that you should not use the cornstarch commonly branded as corn flour in the States since it’s much starcher.
Use corn flour in a 1:1 ratio in this Cracker Barrel copycat recipe. However, in this case, the bread will be lighter and less dense, so you’ll need to reduce the cooking time slightly.
Milk and lemon juice
Adding lemon juice to milk gives it an acidity similar to the buttermilk if you don’t have any. While most sources recommend using vinegar, lemon juice works best with the cornbread dessert.
Add 1 tablespoon of lemon juice to 1 cup of milk (240 ml) to make 1 cup of buttermilk and stir. Either bottled or freshly squeezed lemon juice will work just as well.
What to Serve with Cracker Barrel Cornbread
Cracker Barrel Cornbread Muffins are easy, delicious, and nutritious. So, serving them as part of the main course alongside a bowl of chili, roasted meat, or soup will be a hit.
It works well with just about any other meal.
Chili and stews
No matter what soup you serve, corn muffin will make it one hundred times better. Cornbread will elevate it to an entirely new level, whether it’s a bowl of chili or beef stew.
Chili and cornbread are one of the most iconic pairings. It is the dipping action that will do it for you. Try it, and you’ll be taken aback by the flavor combination.
Chicken pot pie
Creamy, warm, and savory chicken pot pie served with a side of buttery sweet cornbread is a match made in heaven. Doesn’t the sound of it alone make your mouth water?
Make this combo better by serving it with freshly brewed iced tea for a complete meal.
How to Reheat Cracker Barrel Cornbread
Whichever way you make your Cracker Barrel Cornbread—skillet or muffin cup—you won’t get enough of it since it’s super delicious. And since it is best served warm, you must know how to reheat it properly.
Reheat Cracker Barrel Cornbread in a Microwave
If you’re short on time, it’s best to reheat your cornbread in a microwave. Just place the cornbread into a microwave-safe dish and cover it with a lid, plastic wrap, or paper towel.
Reheating cornbread this way for 2-3 minutes should do the trick.
Reheat Cracker Barrel Cornbread in an Air fryer
Preheat your air fryer for five minutes. Then, wrap the cornbread in a non-stick silicone mold and leave for 15 minutes tops.
Note that air fryers don’t work well with the liquid topping. So, this is not the way to go if you’ve drizzled your cornbread muffins with some syrup.
Reheat Cracker Barrel Cornbread in an Oven
By far, an oven is the best way to reheat cornbread. Preheat it to 350 𐩑F and place your cornbread muffins on a cookie sheet. Cover with aluminum foil so the tops don’t burn, and set a timer for 15 minutes.
How to Store Cracker Barrel Cornbread
Besides being super easy to make, Cracker Barrel Cornbread also stores well. So, you don’t have to worry about throwing away a large batch of this sweet delight.
Store Cracker Barrel Cornbread in the Pantry
Cornbread stores perfectly well if you keep it at room temperature in a dry and dark place. You must double wrap it in a plastic aluminum foil wrap to keep it for up to 3 days.
Store Cracker Barrel Cornbread in the Fridge
To extend the shelf-life of your cornbread, store it in the fridge. Wrap it the same way as the pantry method and store it in an airtight container.
Store Cracker Barrel Cornbread in the Freezer
For freezing the cornbread, you must prevent it from getting freezer burned. So, wrap it in aluminum foil and place it in a freezer-safe bag. Place the bread or muffins in a single layer. They can be kept like this for about 3 months.
Cracker Barrel Cornbread Recipe
- Muffin tray
- 1¼ cup self-rising flour
- ¾ cup yellow cornmeal
- ½ cup sugar
- 2 eggs
- 2 tbsp honey
- ¾ cup buttermilk
- ½ cup butter
- Preheat an oven to 350°F and grease a 12-cup muffin pan. Then, mix the cornmeal, flour, and sugar in a large bowl.
- Whisk eggs until beaten in a separate bowl. After that add the buttermilk and honey. Whisk until the mixture is completely incorporated. Add the buttermilk mixture to the flour. Stir it until it’s mixed but avoid over-mixing or the batter will become crumby and gummy. Note: it’s perfectly normal for lumps to form in the batter, don’t worry. Pro tip: consider adding 1 teaspoon of baking powder if you want a fluffier southern cornbread. Loose, almost watery butter is a perfect consistency for cornbread. If it’s dense and thick, you’ll get cornbread brick.
- Transfer the cornbread mix to the muffin tray. Each cup should be ¾ full.
- Bake your Cracker Barrel Cornbread muffins in an oven for about 18 minutes until the tops are slightly golden. Serve warm and enjoy!
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