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Cracker Barrel Corn Muffins

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

ready in: under 30 minutes
serves/makes:   8
  

recipe id: 14453

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ingredients

4 tablespoons sugar
4 tablespoons butter
4 tablespoons liquid nondairy creamer
4 tablespoons yellow cornmeal
3/4 cup self-rising flour

directions

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.

added by

gennyblake

nutrition

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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comments & reviews



number of 5 star votes on this recipe
117%
number of 4 star votes on this recipe
00%
number of 3 star votes on this recipe
00%
number of 2 star votes on this recipe
583%
number of 1 star votes on this recipe
00%
number of unrated comments on this recipe4



Guest at CDKitchen.com

Queen

COMMENT:
I tried both the recipe and the box mix from cracker barrel, neither one matches what they make at the restaurant. Very disappointed.


Guest at CDKitchen.com

Guest Foodie

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 CDKitchen.com

PaminGA

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 CDKitchen.com




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


Guest at CDKitchen.com




REVIEW: 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 CDKitchen.com




REVIEW: 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 CDKitchen.com

Becca

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 CDKitchen.com




REVIEW: 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 CDKitchen.com
Member since:
Apr 28, 2004





REVIEW: 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 CDKitchen.com
Member since:
Nov 20, 2003





REVIEW: 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.