Are you a fan of that iconic, fluffy, yet crispy cornbread served at Cracker Barrel? If so, you’re in luck! We’ve got not one, but two fantastic recipes for you to recreate this classic dish at home. Whether you prefer a traditional, savory recipe or a slightly sweeter version, we’ve got you covered. So grab your ingredients and let’s get baking!
Recipe 1: Classic Cracker Barrel Cornbread
Ingredients:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 Tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 eggs, beaten
- 1 1/2 cups buttermilk
- 1/4 cup vegetable oil
- 2 Tbsp unsalted butter, melted
Instructions:
- Preheat your oven to 425°F.
- In a large mixing bowl, combine the cornmeal, flour, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the beaten eggs, buttermilk, vegetable oil, and melted butter.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Grease a 9-inch cast iron skillet or 9-inch square baking dish with cooking spray or butter.
- Pour the batter into the skillet or dish and smooth the top with a spatula.
- Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Let the cornbread cool for a few minutes before slicing and serving.
Nutritional Information:
Serving Size: 1/8 recipe
Calories: 237
Total Fat: 12g
Saturated Fat: 4g
Cholesterol: 59mg
Sodium: 403mg
Total Carbohydrates: 26g
Dietary Fiber: 2g
Sugars: 2g
Protein: 6g
Cooking Time:
20-25 minutes
Equipment:
- Large mixing bowl
- Whisk
- 9-inch cast iron skillet or 9-inch square baking dish
- Cooking spray or butter
Serving Suggestions:
This classic cornbread is perfect served alongside a bowl of chili or a hearty soup. It’s also delicious on its own, slathered with butter and honey.
Variations:
For a spicier version of this cornbread, add a diced jalapeño pepper to the batter. You can also stir in some shredded cheddar cheese for added flavor.
Substitutions:
If you don’t have buttermilk on hand, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 1/2 cups of milk. Let the mixture sit for a few minutes before using.
Storage:
Store any leftover cornbread in an airtight container at room temperature for up to 3 days. You can also freeze the cornbread for up to 3 months.
Tips:
- Make sure your oven is fully preheated before baking the cornbread.
- Don’t overmix the batter – stir until just combined for the best texture.
- For a crispy crust, use a cast iron skillet if possible.
Frequently Asked Questions:
Can I use a different type of flour? Yes, you can use whole wheat flour or a gluten-free flour blend if desired.
Can I make this recipe without a cast iron skillet? Yes, you can use a 9-inch square baking dish instead.
Recipe 2: Sweet Cracker Barrel Cornbread
Ingredients:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 Tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 eggs, beaten
- 1 1/2 cups milk
- 1/4 cup vegetable oil
- 1/4 cup honey
- 2 Tbsp unsalted butter, melted
Instructions:
- Preheat your oven to 425°F.
- In a large mixing bowl, combine the cornmeal, flour, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the beaten eggs, milk, vegetable oil, honey, and melted butter.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Grease a 9-inch cast iron skillet or 9-inch square baking dish with cooking spray or butter.
- Pour the batter into the skillet or dish and smooth the top with a spatula.
- Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Let the cornbread cool for a few minutes before slicing and serving.
Nutritional Information:
Serving Size: 1/8 recipe
Calories: 231
Total Fat: 10g
Saturated Fat: 3g
Cholesterol: 54mg
Sodium: 348mg
Total Carbohydrates: 31g
Dietary Fiber: 2g
Sugars: 11g
Protein: 6g
Cooking Time:
20-25 minutes
Equipment:
- Large mixing bowl
- Whisk
- 9-inch cast iron skillet or 9-inch square baking dish
- Cooking spray or butter
Serving Suggestions:
This sweet cornbread is perfect served as a dessert or snack. It’s also great for breakfast, topped with butter and jam or honey.
Variations:
For an extra boost of flavor, add 1/2 cup of chopped nuts or dried fruit to the batter.
Substitutions:
If you don’t have honey on hand, you can use maple syrup or agave nectar instead.
Storage:
Store any leftover cornbread in an airtight container at room temperature for up to 3 days. You can also freeze the cornbread for up to 3 months.
Tips:
- Make sure your oven is fully preheated before baking the cornbread.
- Don’t overmix the batter – stir until just combined for the best texture.
- For a crispy crust, use a cast iron skillet if possible.
Frequently Asked Questions:
Can I use a different type of milk? Yes, you can use any type of milk you prefer – whole, skim, almond, etc.
Can I use a different type of sweetener? Yes, you can use brown sugar, molasses, or even granulated sugar if you prefer.
Final Thoughts
There you have it – two delicious recipes for Cracker Barrel cornbread that you can make at home. Whether you prefer the classic, savory version or the slightly sweet version, these recipes are sure to satisfy. So why not give them a try and see for yourself just how easy and delicious homemade cornbread can be?