Cracker Barrel Cornbread Recipe
If you love soft, sweet and buttery cornbread, this Cracker Barrel Cornbread Recipe is perfect.
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/4 cup unsalted butter melted
- 2 large eggs
- 1 tablespoon honey optional for extra sweetness
Instructions
Preheat the Oven
- Set your oven to 400°F (200°C). Grease an 8x8 inch baking pan or skillet with butter.
Mix Dry Ingredients
- In a large bowl, combine cornmeal, flour, sugar, baking powder, and salt. Stir until evenly mixed.
Combine Wet Ingredients
- In another bowl, whisk together milk, melted butter, eggs, and honey until smooth and well blended.
Mix Wet and Dry Ingredients
- Pour wet mixture into dry ingredients. Stir gently until just combined. Do not overmix to keep cornbread light.
Pour Batter into Pan
- Transfer the batter into the prepared baking pan. Spread evenly with a spatula for uniform baking.
Bake the Cornbread
- Place the pan in the oven and bake for 20–25 minutes. Top should be golden brown and firm to touch.
Check for Doneness
- Insert a toothpick in the center. It should come out clean. If not, bake 2–3 minutes more.
Cool Slightly
- Let the cornbread cool in the pan for 5–10 minutes. This helps it set and makes slicing easier.
Slice and Serve
- Cut the cornbread into squares or wedges. Serve warm with butter, honey, or jam.
Notes
- Do not overmix the batter; it keeps the cornbread soft and tender.
- Use fresh cornmeal for better flavor.
- Add a little honey for extra sweetness if desired.
- You can bake in a cast-iron skillet for a slightly crispier crust.
- Serve immediately for the best texture, but it reheats well.