ps These are great for a "treat" once in a while.
I love Cracker Barrel Restaurant and everything about the place.
I think that they make the best cornbread around.
So, I developed a recipe that comes mighty close to tasting just
like theirs.
Here is the recipe:
TAMAR'S ORIGINAL RECIPE: CRACKER BARREL CORNBREAD
1 C. White, plain cornmeal
1 C. yellow, plain cornmeal
1/2 C. all purpose flour
2 tsp. baking powder
1 T. sugar
3/4 tsp. salt
Mix all. Then add:
1 egg
1 1/2 C. buttermilk
3 T. butter, melted
3 T. shortening
1/8 C. oil
Mix well.
Heat 1/8 C. oil in a black cast
iron skillet, til smokin' hot.
Pour mixture into hot oil .
Bake 400 degrees 25-30 minutes til
it cracks.
Enjoy !
That's a really good idea for next week, have some friends invited...
ReplyDelete:-)
Thanks for sharing :-)
You are so welcome. Thanks for reading my blog. Feel free to tell your friends about it. Tamar
ReplyDeleteMmmm sounds good!
ReplyDeleteAny sugar in cornbread is strictly Yankee, NOT SOUTHERN!!!!!!!
ReplyDeleteThis comment has been removed by the author.
DeleteWell, I am from the Deep South, but, I love the Cornbread Muffins at Cracker Barrel Restaurants, so , I worked on this recipe for over a year.
DeleteI make a cornbread with no sugar. It is not as moist or as good tasting as cracker barrels sometimes. Others rave about my cornbread, but to me it is missing something. My grandmother put a pinch of this and a pinch of that in her cornbread. I just bet her pinch included a very low amount of sugar. Don't be so stuffy. You don't now what was in the stuff your grandma made.
DeleteYou're wrong on that. Almost every baked recipe from the south involves sugar. It's not enough to sweeten, it just helps brown the baked goods without them getting tough or dry.
DeleteThe ingredients list on the mix at the Cracker Barrel shows they use some whole wheat flour. This would give it a different texture.
ReplyDeleteI never read their ingredient list, but, it does come as close to the taste of theirs as you can get.
DeleteI am originally from California. Never tasted sweet cornbread until we moved to the Midwest. Absolutely love it.
ReplyDeleteRonald Flinders , I am so sorry that I didn't see your comments sooner. This is my older Blog, and Google has locked me out of it, as far as posting new recipes go, because I didn't log in to it for a long time. I had things that I had to deal with during that time. So, I just made another Blog . Please let me know if you liked this recipe. If you would like to see new Blog , this is the link to it.
Deletehttp://tamarastreasure.blogspot.com/
just copy and paste it . I am adding new recipes daily. Thank you for reading my blog.
I am originally from California. Never tasted sweet cornbread until we moved to the Midwest. Absolutely love it.
ReplyDeleteI see that you list 1/8 cup oil to be mixed into the batter. PLUS an additional 1/8 oil to be used in the skillet. Is this correct or is the 1/8 oil just intended to be used in the skillet? I know these are not intended to be low calorie but that just seemed like a lot of oil. I'm going to try these. The recipe on the cracker barrel site gets terrible reviews. I also think that cracker barrel makes the best cornbread.
ReplyDeleteThe last time I ate there I was with someone who doesn't eat pork. We always ask if any of the dishes have pork in them. We knew a few did but when she told us the corn muffins do I almost fainted. She said they freeze the bacon fat and use THAT in the muffins. The waitress was a young girl and was just spilling all she had seen in the kitchen. Lol. This would explain why they are so good.
ReplyDeleteThank you for the awesome recipe! I used bacon grease instead of oil in the skillet and it came out amazing!
ReplyDeleteThe bacon fat is added to the mix according to the box directions that are on the package mix you can buy at their store.The sugar is necessary to get the brown crust on the muffins.You can barely notice the sugar but it makes a difference in the crust.
ReplyDeleteYou state "cornbread muffin" but then say use cast iron skillet. What happens to the other 1/8 cup of oil if using a muffin pan?
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