Cracker Barrel Corn Bread
Cracker Barrel Cornbread is a Southern classic that features a perfect balance of sweetness and savory flavor with a moist, tender crumb and a golden, crispy crust. This easy recipe allows you to recreate the iconic taste of Cracker Barrel’s cornbread at home using simple ingredients like cornmeal, flour, buttermilk, and butter. It’s the ideal side dish for soups, stews, chili, and BBQ, or it can be enjoyed on its own with a drizzle of honey or a pat of butter.
Equipment
- 1 9-inch cast iron skillet (or 8x8 baking dish)
- 1 Mixing bowl (for dry ingredients)
- 1 Mixing bowl (for wet ingredients)
- (1) Whisk
- 1 spatula
- 1 Measuring cups and spoons
- 1 Toothpick (for checking doneness)
Ingredients
- 1 cup 240g Cornmeal
- 1 cup 120g All-purpose flour
- 1 tablespoon 15g Baking powder
- 2 tablespoons 30g Sugar
- 1/2 teaspoon 2g Salt
- 1 cup 240ml Buttermilk
- 2 large about 100g Eggs
- 1/4 cup 60g Melted butter
Instructions
Preheat the Oven
- Preheat your oven to 425°F (220°C). Grease a 9-inch cast iron skillet or an 8x8-inch square baking dish with butter or cooking spray.
Prepare Dry Ingredients
- In a medium-sized mixing bowl, whisk together cornmeal, all-purpose flour, baking powder, sugar, and salt.
Mix Wet Ingredients
- In another bowl, whisk together buttermilk, eggs, and melted butter until smooth and fully combined.
Combine Wet and Dry Ingredients
- Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Be careful not to overmix—some lumps are okay.
Transfer to the Pan
- Pour the batter into the prepared skillet or baking dish, spreading it evenly with a spatula.
Bake
- Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Cool and Serve
- Let the cornbread cool in the pan for about 5 minutes before slicing and serving. Serve warm with butter, honey, or your favorite toppings.
Notes
- For a crispier crust: Use a cast iron skillet and preheat it in the oven before adding the batter. The sizzling sound when the batter hits the hot skillet will create a nice, crispy edge.
- For extra moisture: You can add 1-2 tablespoons of sour cream or replace some of the buttermilk with cream for an even richer texture.
- Sweetness variation: If you like a sweeter cornbread, you can increase the sugar to 3 tablespoons or drizzle honey on top before serving.
- Storage: Leftovers can be stored at room temperature in an airtight container for 2 days or in the refrigerator for up to 5 days. To reheat, simply warm it in the oven at 300°F for 5-10 minutes or microwave for 20-30 seconds.