Cracker Barrel Cornbread

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Cracker Barrel’s cornbread is a fan favorite. You can now make this tasty treat at home with a simple recipe. The secret to getting that classic Cracker Barrel taste is using buttermilk and honey in the batter.

This recipe makes 8 servings of delicious cornbread muffins. Each muffin has about 142 calories. You’ll need common ingredients like flour, cornmeal, sugar, eggs, and butter. The process is easy – just mix, pour, and bake for about 18 minutes.

Exact Ingredients List

Here’s what you’ll need to make these tasty Cracker Barrel-style cornbread muffins:

• 1 1/4 cups self-rising flour
• 3/4 cup yellow cornmeal
• 1/2 cup sugar
• 2 eggs
• 2 tablespoons honey
• 3/4 cup buttermilk
• 1/2 cup unsalted butter, melted and cooled

Make sure you have all these items ready before you start cooking. The self-rising flour is key for getting the right texture.

Don’t forget to melt and cool your butter ahead of time. This step is important for the right consistency in your batter.

You’ll also need a 12-cup muffin pan and some cooking spray or butter for greasing it. This recipe makes 8 servings, with each muffin containing about 142 calories.

Remember, using room temperature eggs and buttermilk will help your ingredients mix better. Happy baking!

Instructions

Start by greasing a 12-cup muffin pan. Preheat your oven to 350°F (175°C).

In a big bowl, mix 1 1/4 cups self-rising flour, 3/4 cup yellow cornmeal, and 1/2 cup sugar.

Grab another bowl and whisk 2 eggs until beaten. Add 2 tablespoons honey and 3/4 cup buttermilk. Whisk again until well mixed.

Pour the egg mixture and 1/2 cup melted, cooled butter into the flour bowl. Stir gently until just combined. Don’t worry about lumps – they’re okay!

Spoon the batter into your muffin pan. Fill each cup about 3/4 full.

Bake for about 18 minutes. The muffin tops should be lightly golden when done.

Take the pan out of the oven. Let the muffins cool for a few minutes.

Serve your cornbread muffins warm. They’re great with butter or honey!

Remember, these tasty treats are best enjoyed fresh. But you can store leftovers in an airtight container for a day or two.

Possible Substitutes List

You can swap out some ingredients in this Cracker Barrel cornbread recipe if needed. Here are some options:

• Flour: Use all-purpose flour + 1 1/2 tsp baking powder instead of self-rising flour
• Cornmeal: Try corn flour for a finer texture
• Sugar: Replace with brown sugar or honey for a different sweetness
• Buttermilk: Mix 3/4 cup milk with 2 tsp lemon juice as a substitute
• Butter: Use vegetable oil or melted coconut oil

For dietary needs:

• Eggs: Replace with 1/2 cup applesauce or mashed banana
• Gluten-free: Use gluten-free flour blend instead of regular flour
• Vegan: Try plant-based milk and egg substitute

Remember, changing ingredients may affect the taste and texture. Start with small swaps to see what you like best.

You can also add mix-ins for extra flavor:

• 1/2 cup corn kernels
• 1/4 cup diced jalapeños
• 1/2 cup shredded cheddar cheese

Get creative and make the recipe your own!

How To Make It Diabetes-Friendly

To make this cornbread recipe more diabetes-friendly, you can try a few simple swaps. Start by replacing the self-rising flour with almond flour. This cuts down on carbs and adds healthy fats.

Instead of sugar, use a natural sweetener like monk fruit or stevia. These options don’t affect blood sugar levels. You can keep the honey for flavor, but use just 1 tablespoon instead of 2.

For the liquid, swap buttermilk for unsweetened almond milk. This reduces carbs and calories. Use 2/3 cup to keep the batter moist.

Here’s a quick list of the changes:

• 1 1/4 cup almond flour
• 1/2 cup monk fruit sweetener
• 1 tablespoon honey
• 2/3 cup unsweetened almond milk

The rest of the ingredients stay the same. Follow the original cooking steps, but keep an eye on the baking time. Almond flour can brown faster, so check after 15 minutes.

These tweaks make the cornbread lower in carbs and more blood sugar-friendly. You’ll still get a tasty treat that’s safer for managing diabetes. Enjoy your cornbread with a hearty soup or as a side to your main meal.

Tips, Tricks & Storing

To make your Cracker Barrel cornbread extra tasty, try these tips:

• Use room temperature ingredients for better mixing
• Don’t overmix the batter – some lumps are okay!
• Grease your muffin tin well to prevent sticking

For a twist, add mix-ins like:

• 1/2 cup shredded cheddar cheese
• 1/4 cup diced jalapeños
• 1/3 cup corn kernels

To store your cornbread, let it cool fully first. Wrap it tightly in plastic wrap or foil. It will stay fresh at room temp for 1-2 days.

For longer storage, keep it in the fridge for up to 1 week. Just warm it up before eating.

You can also freeze cornbread for 2-3 months. Wrap individual pieces and put them in a freezer bag. Thaw in the fridge overnight.

To reheat, pop cornbread in the microwave for 10-15 seconds. Or warm in a 300°F oven for 5-10 minutes.

Serve your cornbread warm with butter and honey for a real treat!