Experience the comforting, home-style taste of Cracker Barrel's famous corn muffins right in your own kitchen with our easy-to-follow, SEO-optimized recipe guide. These moist, golden muffins are the perfect side dish for any meal, and we're excited to share our secrets with you.
Cracker Barrel Corn Muffin Recipe: A Taste of Home
Cracker Barrel's corn muffins are a fan favorite, and for good reason. They're sweet, buttery, and have just the right amount of crumble. This recipe serves 12, so it's perfect for family dinners or meal prepping. Let's dive into the ingredients and step-by-step instructions.
Ingredients You'll Need
- 1 1/2 cups yellow cornmeal
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup unsalted butter, melted
- 1/2 tsp baking soda
These simple, pantry-staple ingredients come together to create a delicious, comforting treat. Now, let's get cooking!
Step-by-Step Instructions
Preparation
Preheat your oven to 400°F (200°C) and grease a 12-cup muffin tin or line it with paper liners. In a large bowl, combine the cornmeal, flour, sugar, baking powder, and salt.
Mix Wet Ingredients
In a separate bowl, whisk together the eggs, buttermilk, and melted butter. Stir in the baking soda.
Combine Ingredients
Make a well in the center of the dry ingredients and pour in the wet mixture. Stir until just combined. Be careful not to overmix; a few lumps are okay.
Bake
Divide the batter evenly among the prepared muffin cups. Bake for 15-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Cool and Serve
Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. Serve warm, with butter and honey if desired.
Tips for Perfect Corn Muffins
For extra moist muffins, try using fresh corn kernels or canned corn mixed into the batter. If you don't have buttermilk on hand, you can make a substitute by adding 1 tbsp of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
Store leftover muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months. Reheat in the microwave for 15-20 seconds before serving.
Nutritional Information
| Serving Size | Calories | Total Fat (g) | Saturated Fat (g) | Cholesterol (mg) | Sodium (mg) | Total Carbohydrate (g) | Dietary Fiber (g) | Sugars (g) | Protein (g) |
|---|---|---|---|---|---|---|---|---|---|
| 1 muffin | 220 | 9 | 5 | 50 | 290 | 32 | 2 | 8 | 5 |
