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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.
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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