Copycat Cracker Barrel Cornbread (Easy Skillet Recipe)
If you’ve ever sat down at Cracker Barrel and torn into a warm piece of their cornbread, you know it’s one of the best simple comforts around. It’s slightly sweet, tender inside, and just crumbly enough to soak up butter, honey, or a spoonful of chili. Today I’m sharing my copycat Cracker Barrel cornbread recipe that you can bake right at home with basic pantry ingredients. No fancy tools, no hard-to-find items—just classic Southern-style cornbread that tastes like a cozy night at your favorite country restaurant.A Little Background: Cracker Barrel & Classic Cornbread
Cracker Barrel is known across the USA for its down-home cooking—think rich gravies, fried chicken, and of course, those warm baskets of biscuits and cornbread that hit the table before your meal. Their cornbread is golden brown, with a slightly crisp edge and a soft, moist center that smells like sweet corn and melted butter. Cornbread itself is an American classic, especially in the South. It’s:- Savory with a touch of sweetness
- Buttery and tender on the inside
- Lightly crisp around the edges, especially in a hot cast iron skillet
Copycat Cracker Barrel Cornbread Recipe
Yield: About 9 slices (1 square pan or 10–12" skillet)Serving size: 1 slice (1/9 of the pan)
Prep time: 10 minutes
Cook time: 20–25 minutes
Total time: 30–35 minutes
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| This copycat Cracker Barrel cornbread bakes up golden and tender in a hot cast iron skillet, just like the restaurant favorite |
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar (you can reduce to 2 Tbsp for less sweetness)
- 1 Tbsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp salt
- 1 cup buttermilk, well shaken
- 1/2 cup whole milk
- 2 large eggs, room temperature
- 1/4 cup (1/2 stick) unsalted butter, melted and slightly cooled
- 2 Tbsp neutral oil (canola or vegetable), plus 1–2 tsp for the pan
- Optional: 2–3 Tbsp honey for a sweeter, more dessert-like cornbread
Basic Kitchen Tools
- 10–12" cast iron skillet or 8–9" square baking pan
- Medium mixing bowl
- Small mixing bowl
- Whisk
- Spatula
- Measuring cups and spoons
Step-by-Step Instructions
1. Preheat and Prep Your Pan
- Preheat your oven to 400°F.
- If using a cast iron skillet, place it in the oven while it preheats. A hot skillet helps create that classic crispy edge.
- If using a baking pan, lightly grease it with 1–2 tsp oil or butter and set aside (no need to preheat the pan).
2. Mix the Dry Ingredients
In a medium bowl, whisk together:- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 Tbsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp salt
3. Mix the Wet Ingredients
In a separate small bowl, whisk together:- 1 cup buttermilk
- 1/2 cup whole milk
- 2 large eggs
- 1/4 cup melted butter
- 2 Tbsp neutral oil
- Optional: 2–3 Tbsp honey
4. Combine Wet and Dry (Don’t Overmix!)
- Pour the wet mixture into the bowl with the dry ingredients.
- Gently stir with a spatula or spoon just until no streaks of dry flour remain.
- The batter will be slightly thick and a bit lumpy—that’s good. Overmixing can make the cornbread tough.
5. Heat and Grease the Skillet (If Using)
If you’re using cast iron:- Carefully remove the hot skillet from the oven with oven mitts.
- Add about 1–2 tsp oil or a small pat of butter to the pan and swirl to coat the bottom and sides. The fat should sizzle a little.
6. Pour and Bake
- Pour the batter into the prepared skillet or baking pan.
- Spread it out evenly with a spatula.
- Bake at 400°F for about 20–25 minutes, or until:
- The top is golden brown.
- The edges are set and pulling slightly away from the pan.
- A toothpick inserted in the center comes out clean or with just a few moist crumbs.
7. Rest, Slice, and Serve
- Let the cornbread rest in the pan for 10 minutes before slicing. This helps it set and stay moist.
- Slice into 9 squares or wedges.
- Serve warm with:
- Soft butter
- Honey or maple syrup
- Chili, soup, or stew
- Barbecue pulled pork or ribs
Food Safety Tips
Cornbread doesn’t contain meat, but there are still a few basic safety steps:- Egg safety: Bake until the center is fully set. A toothpick should come out clean. This ensures the eggs are fully cooked.
- Oven safety: Always use oven mitts with the hot skillet and be careful of steam when opening the oven.
- Storage: Let cornbread cool completely, then store:
- At room temperature, tightly wrapped, for up to 2 days.
- In the fridge up to 5 days.
- In the freezer (wrapped well) up to 2–3 months.
- Reheat slices in the oven at 300°F or in a dry skillet until warmed through.
Approximate Nutrition (Per Serving)
Per 1/9 of the pan (estimate):- Calories: ~230
- Carbohydrates: ~28g
- Protein: ~5g
- Fat: ~10g
- Saturated Fat: ~4g
- Sugar: ~8g (varies with honey/sugar amount)
- Fiber: ~2g
- Sodium: ~330mg
Simple Shortcuts & “Even Easier” Version
Want to make this even more weeknight-friendly? Here are some shortcuts that still give you that cozy, restaurant-style cornbread feeling.Use a Muffin Tin
- Grease a standard muffin tin.
- Fill each cup about 2/3 full.
- Bake at 400°F for 12–15 minutes.
- You’ll get cute, individual cornbread muffins that bake faster.
No Buttermilk on Hand?
Make a quick buttermilk substitute:- Add 1 Tbsp white vinegar or lemon juice to a measuring cup.
- Fill to the 1-cup line with milk.
- Stir and let sit for 5–10 minutes until it thickens slightly.
One-Bowl Method
If you’re in a rush:- Whisk all dry ingredients in a large bowl.
- Make a well in the center, add all wet ingredients.
- Whisk in the center first to break up the eggs, then gradually pull in the dry ingredients.
Allergy-Friendly & Special Diet Swaps
Everyone should be able to enjoy warm cornbread at the table. Here are some simple modifications:Gluten-Free Cornbread
- Swap the all-purpose flour for a gluten-free 1:1 baking flour blend.
- Use a cornmeal that’s labeled gluten-free to avoid cross-contamination.
- Check baking powder labels to be sure they’re gluten-free (most in the USA are, but it’s good to verify).
Dairy-Free Cornbread
- Use unsweetened almond milk, oat milk, or soy milk instead of milk and buttermilk.
- Make a dairy-free “buttermilk” by mixing 1 Tbsp lemon juice or vinegar into 1 cup of plant milk.
- Swap butter for plant-based butter or extra neutral oil.
Egg-Free / Vegan Version
To make this cornbread vegan:- Use the dairy-free swaps above.
- Replace the eggs with:
- 2 “flax eggs” (2 Tbsp ground flaxseed + 6 Tbsp water, rest 5–10 minutes)
- or your favorite egg replacer, following the package directions.
Lower Sugar or Savory Style
- Reduce sugar to 1–2 Tbsp or leave out honey.
- Add:
- 1/2 cup shredded cheddar cheese
- 1–2 finely chopped jalapeños (seeds removed for less heat)
- 1/2 cup corn kernels
How to Serve & Store Your Copycat Cracker Barrel Cornbread
Serving Ideas
Try pairing this cornbread with:- A big pot of beef or turkey chili
- Chicken and dumplings or chicken noodle soup
- BBQ pulled pork or brisket
- Scrambled eggs and bacon for a hearty breakfast
Storing Leftovers
- Cool completely before wrapping.
- Wrap tightly in foil or place in an airtight container.
- Keep at room temp up to 2 days, or refrigerate up to 5 days.
- Freeze slices by wrapping individually and storing in a freezer bag.
Let’s Talk Cornbread – Share Your Twist!
Do you like your cornbread sweet and cake-like or savory and crumbly? Do you throw in jalapeños, cheese, or corn kernels? I’d love to hear how this copycat Cracker Barrel cornbread turned out for you:- Did you bake it in a skillet or a regular pan?
- Did you try any of the allergy-friendly swaps?
- Do your kids or guests notice it’s homemade?
Important Disclaimers
- This recipe is a homemade copycat-style version inspired by Cracker Barrel’s cornbread. It is not the original restaurant recipe, and we do not claim to know or represent their proprietary formula.
- Simply Copycat Recipes is an Amazon affiliate. We may earn a small commission from qualifying purchases made through affiliate links, at no extra cost to you. This helps support the site and allows us to keep sharing new copycat recipes.
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