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Cracker Barrel Corn Muffins

recipe at a glance
Rating: 2/5 2 stars
6 reviews

recipe is ready in under 30 minutes time: under 30 minutes

serves/makes:   8


recipe id: 14453

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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.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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shared by: gennyblake

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Guest at
May 15, 2011

Guest Foodie
question or comment
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)

Guest at
Jan 1, 2011

question or comment
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 : )

Guest at

recipe rating
This was not like Cracker Barrel muffins. Much too sweet and not enough cornmeal. It was more like cake.

Guest at

recipe rating
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.

Guest at

recipe rating
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.

Guest at
Oct 26, 2006

question or comment
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!

Guest at

recipe rating
I agree. These were not at all like the corn muffins at Cracker Barrel. The flavor was ok but they were very very dry.

Registered Member at

Member since: April 28, 2004
recipe rating
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

Registered Member at

Member since: November 20, 2003
recipe rating
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.

Please note:
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.

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