Country cooking at its best! This easy quick bread recipe is the perfect addition to any meal.
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❤️ Why I love this recipe
- By using self-rising flour the leavening is already mixed in with the flour and making the recipe easier.
- Corn muffins are so versatile - a fun addition to any meal - and can go sweet or savory.
- Who doesn't love learning to recreate your favorite dish from your favorite restaurant?
This Cracker Barrel cornbread recipe is spot on. Copycat recipes are fun to make - and this one delivers delicious cornbread muffins.
🧾 Ingredients
This is an "at a glance" list of ingredients. You'll find the list and the measurements in the printable recipe card below.
🔪 Instructions
You'll find the full instructions in the printable recipe card below.
- Combine dry ingredients, giving them a good mix so they are evenly combined.
- Whisk the eggs in a large bowl until they are completely combined. Add the buttermilk, honey, and cooled melted butter.
- Add the dry ingredients to the wet ingredients and mix just until blended.
- Spoon into prepared muffin cups and bake.
🥫 Storage
Muffins are easy to store and also easy to serve again.
Leftover muffins will be fine in an airtight container on the counter for at least 3 days.
Leftover muffins can also be flash-frozen and transferred to an airtight container. Stored in the freezer, they will stay perfect for up to 3 months. Frozen muffins can be heated in the microwave for 0:45 to a minute.
🧑🏻🍳 Baker's notes
⭐ Expert Tip: Don't overmix the batter. The muffins will be coarse and dry. Mix just until blended - some lumps are fine.
- Baking requires exact measurements and times. Make sure you preheat the oven and prepare your baking pans before you start.
- Follow the order of the ingredients as set out in the recipe.
- Start with room-temperature ingredients.
- If you've had the cornmeal for awhile make sure it's still good. Cornmeal can go rancid.
- An instant read thermometer stuck in the center of a muffin should read between 195F and 200F when the muffins are done.
💡Great Idea: For a new twist, try Cornbread Croutons. Cut your leftover cornbread into cubes. Spread them on a baking sheet and sprinkle them with olive oil, kosher salt, and a grind of fresh pepper. Bake for approximately 30 minutes at 300 degrees F. Serve on soups, chili, and salads.
✨ FAQs
Believe it or not, the only real difference between the two is the color of the kernels before grinding. Some cooks think that the white cornmeal is ground to a finer texture than yellow. That may be true of some manufacturers.
🫶 We recommend
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These are the tools and products I use in this recipe.
Can't get enough of cornbread recipes? Try this one with creamed corn- it's a favorite!
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
Copycat Cracker Barrel Corn Muffins
Author: Marye Audet-White
Equipment
- muffin tin
Ingredients
- 2 teaspoons bacon grease
- 1-¼ cup self rising flour
- ½ cup sugar
- ¾ cup yellow cornmeal
- 2 eggs
- 2 tablespoons honey
- ¾ buttermilk
- ½ cup butter melted
Instructions
- Turn on the oven to 350°F.
- Using your fingers, or a pastry brush, grease your muffin tin with the bacon grease.
- Add the cornmeal, self-rising flour and sugar to a medium mixing bowl and mix with a wire whisk. Set aside.
- In a large mixing bowl, add the eggs and beat with a whisk.
- Add the buttermilk, honey and melted (cooled) butter to the eggs and beat again.
- Add the flour mixture to the buttermilk mixture and mix just until combined. You don’t want to over mix and lumps in the batter is ok.
- Fill each muffin cup until ¾ filled with the cornbread batter.
- Bake in the preheated oven for about 15 to 18 minutes - until the tops have started to lightly brown.
- Remove from the oven and allow to cool a few minutes then serve warm.
Notes
Cornbread freezes well. Store in a freezer safe container and freeze up to 3 months. Tips:
- Don't overmix the batter. Some lumps are fine.
- Baking requires exact measurements and times. Make sure you preheat the oven and prepare your baking pans before you start.
- Follow the order of the ingredients as set out in the recipe.
- Start with room-temperature ingredients.
- If you've had the cornmeal for awhile make sure it's still good. Cornmeal can go rancid.
- An instant read thermometer stuck in the center of a muffin should read between 195F and 200F when the muffins are done.
Linda Sourbeck
Can you double recipe? Or make 2 separate “ batches”?
Marye Audet-White
You can double the recipe. 🙂