clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Gluten Free Cracker Barrel Cornbread Muffins on a wire rack

Gluten Free Cracker Barrel Cornbread Muffins Copycat Recipe

Yearning for the comforting flavors of Cracker Barrel but need a gluten-free alternative? Look no further! I’ve got the perfect solution—a fail-proof and delicious Gluten-Free Cracker Barrel Cornbread Muffins Copycat Recipe.

You might be pleasantly surprised to find the gluten free version of this recipe is actually fluffier than the original!

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


Units Scale
  • 1 cup yellow cornmeal
  • 1 cup 1:! gluten-free flour blend (we like Cup4Cup)
  • 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 gluten-free 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.
  • Author: Anna Luther
  • Prep Time: 5 min
  • Cook Time: 15 min