Cracker Barrel Cornbread Recipe: A Southern Classic You Can Make At Home

Cracker Barrel Cornbread Recipe: A Southern Classic You Can Make At Home

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Cracker Barrel Chicken Casserole CopyKat Recipes from copykat.com

There’s nothing quite like a warm, buttery slice of cornbread straight out of the oven. And when it comes to cornbread, Cracker Barrel’s recipe is an all-time favorite for many. Lucky for you, we’ve got not one, but two versions of the beloved Cracker Barrel cornbread recipe that you can recreate in your own kitchen. So, grab your apron and let’s get started!

Recipe 1: Classic Cracker Barrel Cornbread

Ingredients

  • 1 cup yellow cornmeal
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1 cup buttermilk
  • 1/4 cup vegetable oil
  • 1 egg
  • 2 tablespoons honey
  • 1/2 cup corn kernels (optional)

Instructions

  1. Preheat your oven to 400°F.
  2. In a mixing bowl, whisk together the cornmeal, flour, salt, baking soda, and baking powder.
  3. In a separate bowl, beat together the buttermilk, vegetable oil, egg, and honey.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined.
  5. If you’re using corn kernels, fold them into the batter.
  6. Pour the batter into a greased 8-inch square baking dish.
  7. Bake for 20-25 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
  8. Let the cornbread cool for a few minutes before slicing and serving.
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Nutritional Information

  • Servings: 9
  • Calories: 206
  • Total Fat: 8g
  • Saturated Fat: 1g
  • Cholesterol: 23mg
  • Sodium: 520mg
  • Total Carbohydrates: 30g
  • Dietary Fiber: 2g
  • Sugars: 7g
  • Protein: 5g

Cooking Time

20-25 minutes

Equipment

  • Mixing bowls
  • Whisk
  • 8-inch square baking dish

Serving Suggestions

Serve warm with a pat of butter or a drizzle of honey. This cornbread pairs well with savory dishes like chili, barbecue, or fried chicken.

Variations

  • For a spicier version, add a diced jalapeño pepper to the batter.
  • For a sweeter version, increase the amount of honey to 1/4 cup or more.

Substitutions

  • If you don’t have buttermilk, you can make a DIY version by mixing 1 cup of milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for 5-10 minutes before using.
  • You can use melted butter or melted coconut oil instead of vegetable oil.
  • Instead of corn kernels, you can add diced bell peppers, shredded cheese, or chopped herbs.

Storage

Store leftover cornbread in an airtight container at room temperature for up to 3 days. You can also freeze it for up to 3 months. To reheat, wrap the cornbread in aluminum foil and bake in a 350°F oven for 10-15 minutes, or until heated through.

Tips

  • Don’t overmix the batter or your cornbread will be tough.
  • If you don’t have an 8-inch square baking dish, you can use a 9-inch round cake pan instead.
  • To make mini cornbread muffins, pour the batter into a greased muffin tin and bake for 12-15 minutes.

Frequently Asked Questions

Q: Can I use self-rising cornmeal instead of the regular kind?

A: Yes, but you’ll need to adjust the amount of baking powder and salt accordingly.

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Q: Can I use almond milk or another non-dairy milk instead of buttermilk?

A: Yes, but the texture and flavor of the cornbread may be slightly different.

Recipe 2: Cracker Barrel Cornbread Dressing

Ingredients

  • 1 pan of cornbread (8×8 or 9×9)
  • 4 slices of bread, toasted and crumbled
  • 1/2 cup butter
  • 1 cup celery, chopped
  • 1 cup onion, chopped
  • 2 cups chicken broth
  • 2 eggs, beaten
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon sage

Instructions

  1. Preheat your oven to 350°F.
  2. In a large bowl, crumble the cornbread and toasted bread.
  3. In a skillet, melt the butter and sauté the celery and onion until softened.
  4. Add the sautéed vegetables to the bowl of bread crumbs and stir to combine.
  5. In a separate bowl, whisk together the chicken broth, eggs, salt, pepper, and sage.
  6. Pour the liquid mixture over the bread mixture and stir to combine.
  7. Pour the mixture into a greased 9×13 baking dish.
  8. Bake for 40-45 minutes, or until the top is golden brown and the center is set.
  9. Let the dressing cool for a few minutes before serving.

Nutritional Information

  • Servings: 10
  • Calories: 242
  • Total Fat: 14g
  • Saturated Fat: 7g
  • Cholesterol: 73mg
  • Sodium: 513mg
  • Total Carbohydrates: 23g
  • Dietary Fiber: 1g
  • Sugars: 3g
  • Protein: 6g

Cooking Time

40-45 minutes

Equipment

  • Large mixing bowl
  • Skillet
  • 9×13 baking dish

Serving Suggestions

This cornbread dressing is a classic side dish for Thanksgiving or any holiday meal. Serve it alongside turkey, ham, or roasted chicken.

Variations

  • Add cooked sausage or bacon to the dressing for extra flavor.
  • Use vegetable broth instead of chicken broth for a vegetarian version.
  • Add chopped apples, cranberries, or nuts for a sweet and savory twist.
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Substitutions

  • You can use any type of bread for this recipe, such as white, wheat, or sourdough.
  • Instead of celery, you can use diced carrots, bell peppers, or mushrooms.
  • You can use turkey or vegetable broth instead of chicken broth.

Storage

Store leftover dressing in an airtight container in the refrigerator for up to 3 days. To reheat, place the dressing in a baking dish and bake in a 350°F oven for 15-20 minutes, or until heated through.

Tips

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