Cracker Barrel Corn Muffins
recipe at a glance
2 stars - 9 reviews
ready in: under 30 minutes
serves/makes: 8recipe id: 14453
4 tablespoons sugar
4 tablespoons butter
4 tablespoons liquid nondairy creamer
4 tablespoons yellow cornmeal
3/4 cup self-rising flour
Add ingredients to bowl in order listed and beat well until it looks like a smooth cake batter.
Divide batter between 8 greased cupcake wells and fill the other 4 in a 12-well tin with water.
Bake at 400 degrees F, 16 to 18 minutes or until tester inserted into centers comes out clean.
Let cool few minutes in pan and remove with two forks so not to disturb the water.
142 calories, 7 grams fat, 19 grams carbohydrates, 2 grams protein per serving
ratings & reviews
|May 15, 2011 Guest Foodie
This was not like Cracker Barrel.
It was way too sweet, not enough corn meal, it needed an egg, and theirs must be cooked in bacon grease. Also, I don't know if she meant "mini" muffin pans- but there is no way this batter would have filled 8 regular size muffin tins. (i had to add an egg, more cream, more corn meal and it still only made 6 muffins)
Jan 1, 2011 PaminGA
just made these and followed another suggestion by putting water in the open spots and they were moist but still like the others said...cake like...not enough cornbread taste....may experiment with more cornmeal less flour. The batter consistancy was fine unlike others were posting....just the taste was not IT : )
Jan 2, 2010 nonnie
This was not like Cracker Barrel muffins. Much too sweet and not enough cornmeal. It was more like cake.
Mar 8, 2008 MajorPain
Quantities mentioned produced a batter that was too thick. Had to add an egg, oil and some more creamer. Decided to go rogue and add more sugar as well to make them sweeter. As written, the recipe is not very good but I appreciate the effort.
Jan 16, 2008 ccron
This recipe didn't work with quantities listed. I added 2tbs butter and at least 4more tbs of creamer. They still came out crumbly dry! I may try again with more butter and maybe an egg.
Oct 26, 2006 Becca
I worked for CB for years. I have not tried this recipe but must add that if this recipe was dry, you should cook it in more bacon grease or butter. I remember the hot muffins were always immensely greasy--but delish!
May 1, 2006 lauren
I agree. These were not at all like the corn muffins at Cracker Barrel. The flavor was ok but they were very very dry.
Apr 28, 2004 18000Member since: April 28, 2004
I find if you buy the MIX right in Cracker B rest it is the best way to make copy cat......It freezes well for months
Nov 20, 2003 lesdsmithMember since: November 20, 2003
We made this recipe in hopes that it would be close to the Cracker Barrel Corn Muffins that we enjoy.
This is nothing like Cracker Barrel Corn Muffins. They are more like cake than cornbread.
Sorry. But these aren't what we were looking for.
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.