Cornbread is a Southern classic, and this recipe for cornbread muffins is based on the ones served at Cracker Barrel and has just the right touch of sweetness. Enjoy Cracker Barrel corn muffins for breakfast, dinner, or really, anytime.
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What makes Cracker Barrel Cornbread Muffins so good?
Forget the dried-out crumbling consistency of cornbread from boxed mixes and upgrade your muffin game with this scratch-made Cracker Barrel Cornbread Muffin recipe. You won’t find a tastier and tender cornbread anywhere else.
The real secret to the addictive quality of these cornmeal muffins is the little bit of bacon fat that gives them a unique umami flavor. These cornmeal muffins from Cracker Barrel are the perfect combination of sweet, savory, and texture.
Why you’ll love this recipe
You don’t have to live in the South to love cornbread, especially when it tastes as great as the cornbread from Cracker Barrel. But great taste is only part of the reason you are going to return to this copycat Cracker Barrel cornbread recipe again and again.
Cornbread is inexpensive, filling, and pairs well with many meals. It even freezes great! So, try out this recipe, and never buy cornbread mix again.
Cracker Barrel Cornbread ingredients
For Cracker Barrel corn muffins, you’ll need:
- Margarine
- Bacon fat
- Buttermilk
- Eggs
- Yellow cornmeal
- All-purpose flour
- White granulated sugar
- Cream of tartar
- Baking soda
- Salt
You can use butter to replace the margarine or the bacon fat in this recipe.
How to make cornbread muffins like Cracker Barrel
To prepare the best cornbread muffins:
- Preheat the oven to 400°F.
- In a small bowl, melt the butter and bacon fat in the microwave for 30 seconds. Stir well and set aside.
- In a large mixing bowl, whisk together the buttermilk and eggs. Reserve for later.
- In a separate bowl, use a dry whisk to combine the cornmeal, AP flour, sugar, cream of tartar, baking soda, and salt.
- Add the dry ingredients to the buttermilk and egg mixture. Stir until just combined. Do not overmix.
- Pour the melted fats into the cornbread muffin batter. Stir to combine. Avoid mixing too much. Cover the bowl and set aside for 15 minutes to thicken.
- While waiting, grease two six-cup muffin tins.
- Give the cornbread muffin batter a stir, and then pour it into the muffin tin. Fill each cup three-quarters full.
- Transfer the filled muffin tins to the oven and cook for 20 to 25 minutes until the tops are golden brown and the cornbread muffins are baked through. Check if the muffins are cooked through by sticking a toothpick into them. If only a few moist crumbles cling to the toothpick, the muffins are ready to come out of the oven.
- Place the muffin tins on a wire rack and wait five minutes before removing the muffins.
- Let the cornbread muffins cool completely on a wire rack before serving.
What does the bacon grease do in this recipe?
Bacon fat adds a rich and slightly smoky flavor to the cornbread muffins, giving them that authentic Southern flavor that people love. However, if you want to make a vegetarian version of this recipe, substitute butter or margarine instead.
What to serve with them?
Toasted and slathered with plenty of butter and some honey is a great way to enjoy warm muffins, but they’re also great as a side dish. Here are a few comforting meal options that are delicious with Cracker Barrel Cornbread Muffins:
- Chili. This classic combo pairs the spice of chili with the sweetness of the cornbread. Go with your favorite chili recipe! Looking for a new favorite chili? Try either the spicy Two-Alarm Chili or make this milder copycat version of Wendy’s famous chili.
- Soups and Stews. Crumbling these corn muffins on top of a hot bowl of Cowboy Soup or hearty Beef Stew makes a delicious meal.
- Ribs. Cornbread and ribs are a classic combination. Whether you prefer smoked baby back ribs or riblets finished on the grill, these cornbread muffins will go wonderfully with the savory flavor of the slow-cooked meat.
- Beans. For a cheap but delicious meal, you can’t beat beans and cornbread. Choose your favorite Boston-style Baked Beans, or go South of the border with Charro Beans.
How to store cornbread
Cracker Barrel corn muffins are so tasty you won’t want to waste any of them. Wrapping the leftover muffins in plastic and putting them in a breadbox will keep them fresh for a day or two, but storing them in and airtight container in the fridge will give yourself two or three extra days to finish all of the muffins.
Need longer storage? Try freezing the cornbread muffins. Wrap each one in plastic and then place all the muffins together in a freezer bag. Store the muffins in the freezer for a month or more.
How to reheat cornbread muffins
Zap the refrigerated muffins for 10 to 15 seconds in the microwave. Bump up the time to 30 to 40 seconds for frozen muffins. You can also split and toast cold or frozen muffins.
More Cracker Barrel copycat recipes
- Biscuits
- Chicken Fried Chicken
- Fried Chicken Tenders
- Hamburger Steak
- Meatloaf
- Southern Fried Chicken
Favorite savory quick bread recipes
- Boston Brown Bread
- KFC Biscuits
- Homemade Hush Puppies
- Red Lobster Biscuits
- Sour Cream Biscuits
- Sour Cream Cornbread
- Tippin’s Cornbread
Check out more of my easy recipes for bread and the best copycat Cracker Barrel recipes on CopyKat!
Cracker Barrel Cornbread Muffins
Ingredients
- 6 tablespoons margarine melted
- 1 tablespoon bacon fat melted
- 2 cups buttermilk
- 2 eggs
- 1/2 cup cornmeal
- 1-1/4 cup all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1 teaspoon salt
Instructions
- Preheat the oven to 400°F.
- In a small bowl, combine the margarine and bacon fat. Mix well and set aside.
- In a large bowl, whisk the buttermilk and eggs until well blended.
- In another bowl, combine the cornmeal, flour, sugar, cream of tartar, baking soda, and salt. Mix well.
- Add the cornmeal mixture to the buttermilk mixture and stir until just blended. Then add the margarine and bacon fat and stir until just blended. Do not overmix. Set aside for 15 minutes. The batter will look slightly thin and will thicken significantly as it sits.
- Just before baking, collapse the batter by mixing with a wire whisk. Pour the mixture into a greased muffin pan, filling each cup 3/4 full.
- Bake for 20 to 25 minutes, until browned and cooked through. Let cool for 5 minutes before transferring to a wire rack to cool completely.
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