Cracker Barrel Cornbread Recipe
The Cracker Barrel Cornbread is one of the most popular Southern American desserts. It’s flaky, hearty, and comforting. This recipe is super simple to make and calls for simple ingredients you probably have in your pantry. You just have to try it!
Equipment
- Muffin tray
- bowl
Ingredients
- 1¼ cup self-rising flour
- ¾ cup yellow cornmeal
- ½ cup sugar
- 2 eggs
- 2 tbsp honey
- ¾ cup buttermilk
- ½ cup butter
Instructions
- 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!
Nutrition
Calories: 135kcalCarbohydrates: 24gProtein: 5gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gTrans Fat: 0.003gCholesterol: 30mgSodium: 545mgPotassium: 95mgFiber: 1gSugar: 1gVitamin A: 132IUCalcium: 107mgIron: 2mg
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