Cracker Barrel Cornbread Recipe: Bring Southern Comfort to Your Table

When you want to stay away from store-bought bread, which is usually full of additives, prepare fluffy bread with cornmeal, golden, and a crispy crust. 

The Cracker Barrel cornbread recipe allows you to enjoy beautiful golden bread with a fluffy core, which is extraordinarily tasty and slightly sweeter than usual bread. The cornmeal gives the batter an amazing and slightly crunchy texture without overwhelming the other ingredients' flavor. In addition, this copycat Cracker Barrel cornbread recipe has less gluten than regular bread, making it healthier and easier to digest.

This recipe is easy to make, and the result is heavenly!

Jump to:

• Ingredients
• Instructions
• Substitutions
• Variations
• Equipment
• Storage
• Pro Tips
• Cracker Barrel Cornbread Recipe
• Comments

Ingredients

• Cornmeal — 1 cup
• All-purpose flour — 1 cup
• White sugar — ¼ cup
• Baking powder — 2 tsp.
• Fine salt — 1 tsp.
• Baking soda — ½ tsp.
• Cooking oil spray — 1 tsp.
• Unsalted butter — ½ cup, at room temperature
• Eggs — 2 pcs., beaten
• Buttermilk — 1 cup

Instructions

1. Set the oven to 400 degrees and spray a loaf pan or baking dish with cooking oil.

2. Combine the first 6 ingredients in a large bowl.

3. Add unsalted butter and eggs in a different bowl. Pour in the buttermilk and stir until combined.

4. Fold the wet composition into the dry one, and blend with a spatula or whisk.

5. Fill the baking dish or loaf pan with the batter.

6. Place it in the oven and bake for 20-25 minutes.

7. Remove the cornbread from the oven and set aside to cool for at least 10 minutes before slicing.

Substitutions

• All-purpose flour — All-purpose flour provides the needed gluten structure, which is essential in creating the bread’s texture. You can use bread flour blend or whole-wheat flour to substitute it.

• White sugar — White sugar is added to balance the other ingredients' flavor. If you prefer to avoid white sugar, you can opt for healthier alternatives, such as coconut sugar, brown sugar, or even stevia. Liquid options, such as honey or maple syrup, can also be used, but since they will add moisture to the mixture, you may need to adjust the quantity of the liquid ingredients.

• Unsalted butter — Butter enhances the overall taste profile, adding a hint of richness. If you want to replace the unsalted butter, the easiest option would be to go with regular butter (omit the salt if making this swap). Other possible substitutions are vegetable oil or margarine.

• Buttermilk — Besides having a tangy flavor, buttermilk aids in the rising process and contributes to the cornbread’s moist texture. If you don’t have buttermilk, opt for yogurt or sour cream.

Variations

• Add flavor — Add some grated cheddar or Parmesan cheese to the batter for a cheesy flavor.

• Add texture — Use coarse cornmeal to give the dish a grainy texture.

• Add spiciness — Add a pinch of red pepper flakes or diced Jalapenos for a spicy kick.

• Sugar-free — Use stevia for a zero-sugar and healthier cornbread recipe.

• Low fat — Use light butter and low-fat buttermilk for a lower-fat and lower-calorie cornbread.

Equipment

• Oil spray

• Oven

• Baking dish or loaf pan

• Large bowl

• Medium-sized bowl

• Whisk or spatula

Storage

• Cool the cornbread prior to storing it.

• You can keep the bread in a cloth bag and place it on the kitchen counter for up to 48 hours.

• It is not a good idea to refrigerate the bread as this can cause it to dry out faster.

• The cornbread can be frozen for up to three months if stored in a freezer bag or airtight container.

Pro Tips

• Avoid over-mixing — Mix the batter only until the ingredients are combined, as over-mixing usually leads to a tough and too-dense cornbread.

• Muffin-shaped — Pour the batter into a greased muffin tin and fill each cup about ⅔ full. Then bake as specified in the instructions.