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Cracker Barrel Cornbread Muffins Copycat Recipe stacked in a shallow bowl on a wire rack

Easy Cracker Barrel Cornbread Muffins Copycat Recipe

Craving the down-home goodness of Cracker Barrel without leaving your kitchen? Say no more! I’ve got the inside scoop on an Easy Cracker Barrel Cornbread Muffins Copycat Recipe that’s foolproof and downright tasty.

  • Total Time: 20 MIN
  • Yield: 12 1x


Units Scale
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt (Omit salt if using salted butter)
  • 1 cup buttermilk
  • 1/3 cup whole milk
  • 2 large eggs
  • 1/4 cup unsalted butter, melted (Omit salt if using salted butter)
  • 1/4 cup vegetable oil


  1. Pre heat oven to 375°F.
  2. Combine flour, cornmeal, sugar, baking powder and salt in a large mixing bowl.
  3. In a separate bowl, whisk together wet ingredients, including melted butter, buttermilk, whole milk, eggs and vegetable oil.
  4. Add the wet ingredients to the dry mix and stir. Do not overmix.
  5. Coat a muffin pan with non-stick spray, cooking oil or cupcake liners. Fill 2/3 of the way full with cornbread batter.
  6. Bake in a preheated oven for 15 – 18 minutes or until a toothpick comes out clean.


To bake in a cast iron skillet or casserole dish, adjust baking time accordingly. Check at 20 minutes and then every 5 – 10 minutes.

  • Author: Anna Luther
  • Prep Time: 5 MIN
  • Cook Time: 15 MIN