Cornbread Recipe Cracker Barrel: Add Some Southern Charm To Your Dinner Table

When it comes to classic Southern cuisine, Cracker Barrel is a household name. Their traditional cornbread recipe is a fan favorite that has been enjoyed for generations. If you’re looking to add some Southern charm to your dinner table, then you’ve come to the right place. In this article, we’ll be sharing two different cornbread recipes that you can make at home, inspired by the famous Cracker Barrel recipe. So, put on your apron and let’s get started!

Recipe 1: Classic Cornbread Recipe Cracker Barrel

Ingredients:

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1/4 cup sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 cup milk
• 2 large eggs
• 1/4 cup vegetable oil

Instructions:

1. Preheat your oven to 400°F (200°C). Grease a 9-inch baking pan with cooking spray.
2. In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, and salt.
3. In a separate mixing bowl, whisk together the milk, eggs, and vegetable oil.
4. Pour the wet ingredients into the dry ingredients and mix until well combined.
5. Pour the batter into the greased baking pan and smooth out the top with a spatula.
6. Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center of the cornbread comes out clean.
7. Let the cornbread cool for a few minutes before slicing and serving.

Nutritional Information:

• Serving Size: 1 slice
• Calories: 178
• Fat: 7g
• Carbohydrates: 25g
• Protein: 4g

Cooking Time:

20-25 minutes

Equipment:

• 9-inch baking pan
• Cooking spray
• Large mixing bowl
• Whisk
• Spatula

Serving Suggestions:

Cornbread pairs well with a variety of dishes, including chili, barbecue, fried chicken, and collard greens.

Variations:

You can customize this recipe by adding in chopped jalapeños, shredded cheddar cheese, or crumbled bacon.

Substitutions:

• You can use buttermilk instead of regular milk for a tangier flavor.
• If you don’t have vegetable oil, you can use melted butter or coconut oil instead.
• If you’re out of cornmeal, you can substitute it with fine polenta or corn flour.

Storage:

Store leftover cornbread in an airtight container at room temperature for up to 3 days or in the freezer for up to 3 months.

Tips:

• Make sure to preheat your oven before baking to ensure even cooking.
• Don’t overmix the batter as this can result in tough cornbread.
• If you want a sweeter cornbread, you can increase the amount of sugar to 1/2 cup or add in honey.

Frequently Asked Questions:

• Can I make this recipe gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend.

• Can I use a cast-iron skillet instead of a baking pan?

Yes, a cast-iron skillet will give your cornbread a crispy crust and a rustic look.

Recipe 2: Sweet Cornbread Recipe Cracker Barrel

Ingredients:

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1/2 cup sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 cup milk
• 2 large eggs
• 1/4 cup vegetable oil
• 1/4 cup honey

Instructions:

1. Preheat your oven to 400°F (200°C). Grease a 9-inch baking pan with cooking spray.
2. In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, and salt.
3. In a separate mixing bowl, whisk together the milk, eggs, vegetable oil, and honey.
4. Pour the wet ingredients into the dry ingredients and mix until well combined.
5. Pour the batter into the greased baking pan and smooth out the top with a spatula.
6. Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center of the cornbread comes out clean.
7. Let the cornbread cool for a few minutes before slicing and serving.

Nutritional Information:

• Serving Size: 1 slice
• Calories: 224
• Fat: 7g
• Carbohydrates: 38g
• Protein: 4g

Cooking Time:

20-25 minutes

Equipment:

• 9-inch baking pan
• Cooking spray
• Large mixing bowl
• Whisk
• Spatula

Serving Suggestions:

This sweet cornbread pairs well with a cup of coffee or tea for breakfast or as a dessert topped with whipped cream and fresh berries.

Variations:

You can add in chopped pecans or walnuts for a crunchy texture or swap the honey for maple syrup.

Substitutions:

• You can use buttermilk instead of regular milk for a tangier flavor.
• If you don’t have vegetable oil, you can use melted butter or coconut oil instead.
• If you’re out of cornmeal, you can substitute it with fine polenta or corn flour.

Storage:

Store leftover cornbread in an airtight container at room temperature for up to 3 days or in the freezer for up to 3 months.

Tips:

• If you prefer your cornbread less sweet, reduce the amount of sugar and honey to 1/4 cup each.
• Bake the cornbread in muffin tins for individual servings.
• For a savory twist, add in chopped jalapeño or green onions.

Frequently Asked Questions:

• Can I make this recipe vegan?

Yes, you can substitute the milk with almond milk and the eggs with a flax or chia egg.

• Can I use maple syrup instead of honey?

Yes, maple syrup will give your cornbread a rich, earthy flavor.

Final Thoughts

If you’re a fan of Cracker Barrel’s famous cornbread, then you’ll love these two recipes that you can make at home. Whether you prefer your cornbread sweet or savory, these recipes are sure to please. So, grab a slice (or two) and savor the taste of the South.