What can I do with leftovers?

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.

What is a good meal to serve these with?

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.

Are these sweet cornbread muffins?

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.

Is this the exact Cracker Barrel Corn Muffin Recipe?

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.

Can I make these muffins ahead of time?

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.

Is there a gluten-free version of this recipe?

Yes! See our gluten free recipe here. My family says the gluten free recipe makes a fluffier cornbread than the regular recipe.

Is there a Dairy-free version of this recipe?

Yes! See our dairy free recipe here. I hate to say it, but our entire family loves the dairy-free version of this recipe the best. Wild, right?

Easy Cracker Barrel Cornbread Muffins Copycat Recipe

Name: Easy Cracker Barrel Cornbread Muffins Copycat Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 12
Ingredients: 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

Ingredients

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

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Instructions

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 butter, buttermilk, whole 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.

Notes

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