Go Back
–+ servings

Copycat Cracker Barrel Cornbread Recipe

No ratings yet
These copycat Cracker Barrel cornbread muffins deliver the warm, tender, and slightly sweet taste you love from the restaurant, made easily at home. Blending cornmeal with flour, plus a mix of buttermilk and whole milk, ensures a perfect crumb every time. Bake them for a quick comforting side that’s a hit with everything from chili to barbecue — plus, they freeze beautifully for make-ahead convenience.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 18 minutes
Total Time 23 minutes
Servings: 12 muffins
Course: Bread, Side Dish
Cuisine: American, Southern
Calories: 195
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
Wet Ingredients
  • 1 cup buttermilk
  • 1/3 cup whole milk
  • 2 large eggs
  • 1/4 cup unsalted butter melted
  • 1/4 cup vegetable oil

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk
  • Measuring cups and spoons
  • Rubber spatula or wooden spoon
  • Oven
  • Cooling rack (optional)

Method
 

  1. Set your oven to 375°F (190°C) and grease or line a muffin tin.
  2. In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
  3. In a separate bowl, whisk buttermilk, whole milk, eggs, melted butter, and oil until smooth.
  4. Pour the wet mixture into the dry ingredients and stir just until everything is combined.
  5. Divide the batter evenly among the muffin cups, filling each about two-thirds full.
  6. Bake for 15–18 minutes, or until a toothpick inserted in the center comes out clean.
  7. Let the muffins cool briefly, then serve warm with butter.

Nutrition

Calories: 195kcal

Notes

Ensure you don’t overmix the batter; stopping when the flour is just incorporated helps keep the muffins tender. The cornbread muffins can be stored in an airtight container at room temperature for up to three days. For longer storage, freeze individually wrapped muffins for up to two months and rewarm before serving. If you need a buttermilk substitute, combine one cup of milk with a tablespoon of lemon juice or vinegar, and let it sit for five minutes before using. Adjusting the bake time slightly ensures a moist result, and brushing with extra melted butter after baking gives an extra-rich finish. These muffins pair perfectly with chili, soups, barbecue, or your favorite comfort foods.

Tried this recipe?

Let us know how it was!