Are you craving that warm, slightly sweet, and wonderfully crumbly cornbread you get at Cracker Barrel? Well, you're in luck! This recipe brings that iconic taste right to your kitchen. It's surprisingly easy to make, perfect for a quick weeknight dinner or a comforting weekend brunch. Get ready to experience the joy of homemade cooking with this delicious and satisfying recipe. This recipe is perfect for those seeking easy recipes, healthy meals, or quick dinner ideas.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 cup cornmeal (yellow or white, your preference!)
- ¾ cup granulated sugar
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- ¼ cup vegetable oil
- 1 large egg
Instructions:
- Preheat & Prep: Preheat your oven to 400°F (200°C). Grease a cast iron skillet (8 or 9 inches) or a square baking pan. This step is crucial for preventing sticking and ensuring a beautifully golden-brown cornbread.
- Dry Ingredients: In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt. Make sure everything is well combined to ensure even leavening.
- Wet Ingredients: In a separate bowl, whisk together the buttermilk, oil, and egg until light and frothy.
- Combine: Gently pour the wet ingredients into the dry ingredients and stir until just combined. Don't overmix; a few lumps are okay. Overmixing can lead to a tough cornbread.
- Bake: Pour the batter into the prepared skillet or baking pan. Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean. Keep an eye on it during the last few minutes, as ovens can vary.
- Cool & Serve: Let the cornbread cool in the pan for a few minutes before slicing and serving. It's delicious warm, straight from the oven!
Tips for the Best Cornbread:
- Buttermilk Magic: Buttermilk adds incredible moisture and flavor. If you don't have buttermilk on hand, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Let it sit for 5-10 minutes before using.
- Don't Overmix: This is key to a tender crumb. Mix just until the ingredients are moistened.
- Cast Iron is King: A cast iron skillet gives the cornbread a wonderfully crispy crust and even baking. If you don't have one, a well-greased baking pan works just fine.
- Sweetness Level: Adjust the sugar to your liking. For a less sweet cornbread, reduce the sugar to ½ cup.
Variations:
- Spicy Cornbread: Add a pinch of cayenne pepper or a few dashes of your favorite hot sauce to the batter for a kick.
- Cheesy Cornbread: Stir in ½ cup of shredded cheddar cheese or your favorite cheese for extra flavor and richness.
- Jalapeño Cornbread: Dice up a jalapeño pepper (remove seeds for less heat) and add it to the batter for a southwestern twist.
Nutritional Information (per serving, approximate):
- Calories: Approximately 250
- Fat: 10g
- Protein: 4g
- Carbohydrates: 35g
- Fiber: 2g
This homemade cornbread recipe is a true crowd-pleaser, offering a delicious and easy way to enjoy a taste of Cracker Barrel comfort food at home. It’s a fantastic addition to any meal, and perfect for sharing with friends and family. Enjoy!