The Best Cracker Barrel Cornbread Recipe

There’s something about Cracker Barrel’s cornbread that just hits the spot every time—warm, golden, and with just the right amount of sweetness.

Whether you’re craving a side for your favorite comfort meal or a snack to enjoy with a bit of butter and honey, this cornbread recipe brings all those cozy, homestyle vibes right to your kitchen.

With just a short list of ingredients and a foolproof method, you’ll have that perfect, fluffy cornbread fresh from your oven in no time, just like your favorite restaurant!

Since you are here and love copycat recipes, check out this Cracker Barrel Carrot Recipe, this Chili's Street Corn Recipe, or this Copycat Longhorn Steakhouse Broccoli Recipe.

Ingredients for this Cracker Barrel Cornbread Recipe

These are the ingredients you will need for these delicious cornbread muffins. Scroll down to the recipe card at the bottom of the page for the detailed ingredient measurements.

• Yellow Cornmeal: provides the classic texture and slightly sweet, earthy flavor that gives cornbread its signature crumb and golden color.
• All-purpose Flour: adds structure to the cornbread.
• Granulated Sugar: is responsible for the sweet taste of the corn muffins.
• Baking Powder and Baking Soda: work together to provide leavening, helping the cornbread rise and become light and fluffy.
• Salt: balances out the sweetness of the sugar while enhancing the flavor of the corn as well.
• Buttermilk: adds a tangy flavor and reacts with the leavening agents to create tender, moist crumbs.
• Butter: Use unsalted so we can add the salt in separately. You will want the butter to be melted and then slightly cooled so it's easier to work with.
• Large Eggs: contribute to the structure and moisture of the cornbread.
• Honey (Optional): for a touch of sweetness.

How to make this Cracker Barrel Cornbread Recipe

This is how you can make the best homemade cornbread muffins. Make sure to scroll down to the recipe card at the end of this blog post for the oven temp, bake time, and full step-by-step instructions.

1. Preheat your oven and grease a muffin pan with non-stick spray or use with muffin cup paper liners. Set aside for now.
2. In a large bowl, mix together the cornmeal, flour, sugar, baking powder, salt, and baking soda until everything is well combined.
3. In a separate large mixing bowl, whisk the buttermilk, melted butter, eggs, and honey (if you're using it) until the mixture is smooth.
4. Add the buttermilk mixture to the dry ingredients and gently stir until just combined. Be sure not to overmix—the batter should still be a bit lumpy.
5. Spoon the batter into the muffin tin, filling each section about 2/3 full. Bake until the tops are golden brown, and a toothpick or knife inserted into the center comes out clean.
6. Let the corn bread muffins cool for a few minutes before serving with extra butter on top.

Why do you need to make this cracker barrel cornbread recipe?

• This delicious recipe is super easy to make and only requires a handful of ingredients that you can easily find at the grocery store.
• It's the perfect addition to any summer chili, backyard cookout, or Thanksgiving table.
• This recipe is able to be customized and can have whatever flavor you're craving added to it.

Frequently Asked Questions - FAQ

How do I store leftover cornbread muffins?

Store your leftover muffins in an airtight container or wrap them tightly in plastic wrap. They will stay fresh at room temperature for up to 2 days or in the fridge for up to a week.

Can I freeze them?

Of course! Wrap the muffins tightly in plastic wrap or aluminum foil and place them in a freezer-safe bag or container.

​What's the best way to reheat my cornbread muffins?

For best results, warm the cornbread in the oven at 350°F (175°C) for about 10-15 minutes. Or you could use an air fryer for about 5 minutes and they'll even have an extra crunchy outer layer. Avoid using the microwave if you can to keep the texture feeling as fresh as possible. If reheating from frozen, let it thaw to room temperature first before reheating.

What can I use if I don't have buttermilk?

You can substitute buttermilk with regular milk mixed with a tablespoon of white vinegar or lemon juice. Let it sit for about 5 minutes before using. Alternatively, plain yogurt or sour cream can also be used as a substitute.

Can I make this cracker barrel cornbread recipe ahead of time?

Yes, you can make cornbread ahead of time. Store it in an airtight container at room temperature for up to 2 days, or freeze it for longer storage. To reheat, simply warm it in the oven or microwave.

What other flavors can I add?

• Even though they're already sweetened, there's nothing better than a fresh drizzle of honey to soak into the baked cornbread.
• Combine savory flavors by adding cheddar cheese or chopped onions.
• You can give it a spicy kick by using hot honey instead of regular honey or adding black pepper and sliced jalapenos.
• Fresh herb garnish like parsley flakes or chives.

The Best Cracker Barrel Cornbread Recipe