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Cracker Barrel Cornbread

Helen T. Patterson
This Cracker Barrel Cornbread Recipe is a perfect replica of the famous restaurant’s golden, slightly sweet, and buttery cornbread.
It’s soft on the inside with crisp edges, making it the ideal side dish for Southern-style meals.
Made with simple pantry ingredients, this easy-to-follow recipe delivers that warm, comforting flavor in just 30 minutes.
Serve it fresh with butter and honey or alongside your favorite soups, stews, and BBQ dishes.
Nutrition Facts (Per Serving)
Calories: ~210, Total Fat: 9g, Saturated Fat: 5g, Cholesterol: 55mg, Sodium: 250mg, Total Carbohydrates: 28g, Dietary Fiber: 1g, Sugars: 6g, Protein: 4g, Vitamin A: 6% DV, Calcium: 6% DV, Iron: 5% DV
Estimated based on one serving (assuming 8 servings per batch)
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Bread, Side Dish
Cuisine American, Southern
Servings 8 servings
Calories 190 kcal

Equipment

  • 1 large mixing bowl
  • 1 Medium Mixing Bowl
  • (1) Whisk
  • 1 cast-iron skillet (or 9x9-inch baking dish)
  • 1 measuring cup set
  • 1 measuring spoon set
  • 1 spatula
  • 1 oven mitt

Ingredients
  

Dry Ingredients

  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • ¼ cup granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt

Wet Ingredients

  • 2 large eggs
  • 1 cup buttermilk
  • ¼ cup unsalted butter melted

Optional Add-ins

  • 2 tablespoons honey for extra sweetness
  • ½ cup shredded cheddar cheese
  • 1 finely chopped jalapeño

Instructions
 

Step 1: Preheat and Prepare

  • Preheat your oven to 400°F (200°C).
  • Grease a cast-iron skillet or 9x9-inch baking dish with butter or nonstick spray.

Step 2: Mix the Dry Ingredients

  • In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt until well combined.

Step 3: Mix the Wet Ingredients

  • In a separate bowl, beat the eggs, then whisk in buttermilk and melted butter.

Step 4: Combine and Mix

  • Slowly pour the wet mixture into the dry ingredients, stirring gently with a spatula. Do not overmix—stir until just combined.

Step 5: Bake

  • Pour the batter into the prepared skillet and smooth the top.
  • Bake for 20–25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

Step 6: Cool and Serve

  • Let the cornbread cool for at least 10 minutes before slicing.
  • Serve warm with butter, honey, or your favorite Southern dishes.

Notes

  • For a crispier crust, preheat the greased skillet in the oven before adding the batter.
  • For a dairy-free version, replace buttermilk with almond milk + 1 tablespoon vinegar and use dairy-free butter.
  • If you prefer a sweeter cornbread, increase sugar to ½ cup or add 2 tablespoons of honey.
  • Store leftovers in an airtight container at room temperature for 3 days or in the fridge for up to a week.
  • Reheat in the oven at 300°F for 10 minutes or microwave for 30 seconds with a damp paper towel to retain moisture.
Keyword Cracker Barrel Cornbread