Yearning for the comforting flavors of Cracker Barrel but need a dairy-free alternative? Look no further! I’ve got the perfect solution—a fail-proof and delicious Dairy-Free Cracker Barrel Cornbread Muffins Copycat Recipe.
And, listen, my family said they liked the dairy-free version MORE than the regular recipe!
I’ve been dairy free for nearly a decade! Looking for more of my dairy free favorites? Check out my favorite dairy-free recipes here.
And don’t miss the other versions of this recipe:
- What to Expect with this Dairy-Free Cornbread Recipe
- FREQUENTLY ASKED QUESTIONS
- Dairy Free Cracker Barrel Hash Brown Casserole Copycat Recipe
- Dairy Free Cracker Barrel Mac and Cheese Copycat Recipe
- How To Make Gluten Free Cream Of Chicken Soup (Dairy Free and Healthy)
- Cracker Barrel Chicken and Dumplings – Dairy Free Copycat
- 📖 Recipe
- 💬 Comments
What to Expect with this Dairy-Free Cornbread Recipe
Most dairy-free recipe versions in recipes tend to alter the taste or texture of the final result, and we found that to be true with this recipe too. But in a good way!
When my family and I made Cracker Barrel’s Cornbread in the regular recipe AND a dairy-free version on the same day and compared, this is what we found:
- The dairy-free version feels “lighter” and less dense.
- The dairy-free version was our favorite!
Step 1: Mix your dry ingredients in a large bowl.
Step 2: In a separate bowl, whisk your wet ingredients.
Step 3: Stir your wet ingredients into your dry ingredients. Do not overmix.
Step 4: Pour into a muffin tin, casserole dish or cast iron skillet. Bake at 375°F for 15-18 Minutes. Enjoy!
This is a flexible recipe, and you can customize this corn bread in a variety of ways!
Make it Gluten Free
Time to sweeten the deal! As soon as these babies are warm out of the oven, give ’em a drizzle of honey. It’s like a sweet embrace that perfectly balances out the corn flavor. Honey and cornbread – a match made in kitchen heaven!
Ready for a flavor explosion? Whip up some Hot Honey by mixing honey with your favorite hot sauce. (You can also buy Hot Honey these days. Look for it in your local grocery store!) Drizzle it generously over these warm muffins for a sweet and spicy adventure. It’s like a party in your mouth, and everyone’s invited!
Add some Dairy-Free Cheese!
Want to jazz up these muffins? Go for the cheesy goodness! Just toss some dairy-free shredded cheddar or pepper jack cheese on top before baking. You’ll get a melty, gooey surprise that’s pure delight. Yum!
Feeling a bit spicy?
Give these muffins a kick with some diced jalapenos. It’s like a flavor fiesta in every bite! Heat up your taste buds and let these muffins bring the zing. Who said cornbread can’t have a little attitude?
Cinnamon Honey Butter
And for the grand finale, let’s talk Cinnamon Honey Butter! Head over to this link to grab our special recipe. You can easily substitute dairy free butter for this recipe! Slather that creamy, honey-kissed goodness on these muffins, and you’re in for a treat. It’s like spreading joy on joy – the ultimate cornbread upgrade!
Leftover muffins can be stored in an airtight container at room temperature for a day or two. To extend their freshness, refrigerate for up to a week
Freeze in an airtight container for up to three months. Thaw overnight in the fridge and heat before eating.
FREQUENTLY ASKED QUESTIONS
Leftover muffins can be stored in an airtight container at room temperature for a day or two. To extend their freshness, refrigerate for up to a week or freeze for longer storage. Reheat in the oven or microwave when ready to enjoy again. If you want to use the leftover cornbread in a separate recipe, consider using this as your bread for a cornbread dressing recipe.
These cornbread muffins make a fantastic accompaniment to a variety of dishes. They pair exceptionally well with hot chili, soups, stews, or barbecue. The cheddar cheese variation is especially delightful alongside hearty comfort foods.
While these cornbread muffins have a touch of sweetness, they’re not overly sweet. The honey drizzle and optional Cinnamon Honey Butter add a delightful sweetness that complements the savory corn flavor. It’s a perfect balance that makes them versatile for both sweet and savory pairings.
No, this is a copycat recipe inspired by the flavors of Cracker Barrel’s cornbread muffins. It’s crafted to capture the essence of their beloved dish while providing a homemade and easily accessible version for you to enjoy in the comfort of your own kitchen. It has also been modified to be dairy free.
Absolutely! These muffins are great for making ahead. Simply bake them, let them cool completely, and store in an airtight container. Warm them up in the oven or microwave when you’re ready to serve.
Yes! See our gluten free recipe here. My family says the gluten free recipe makes a fluffier cornbread than the regular recipe.
Use the dairy-free milk of your choice. You could do coconut milk, oat milk or even soy milk.
In theory, yes. However I have not tried this recipe without eggs. You can use egg substitutes like flax eggs, applesauce, or mashed bananas to achieve a vegan and dairy-free cornbread.
- Pre heat oven to 375°F.
Combine flour, cornmeal, sugar, baking powder and salt in a large mixing bowl.
In a separate bowl, whisk together wet ingredients, including melted plant-based butter, dairy-free buttermilk, almond milk, eggs and vegetable oil.
Add the wet ingredients to the dry mix and stir. Do not overmix.
Coat a muffin pan with non-stick spray, cooking oil or cupcake liners. Fill 2/3 of the way full with cornbread batter.
Bake in a preheated oven for 15 – 18 minutes or until a toothpick comes out clean.
- Prep Time: 5 min
- Cook Time: 15 min