Print

10 Delicious Dishes That Are Better Than Cracker Barrel

10 Delicious Dishes That Are Better Than Cracker Barrel - Featured Image
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Learn how to make delicious Better than Cracker Barrel. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 2 cups all-purpose flour (you can substitute half with whole wheat flour for a nuttier flavor)
  • 1/2 cup yellow cornmeal (stone-ground if you can find it, just like Mama Lu used)
  • 1/4 cup granulated sugar (feel free to reduce slightly for less sweetness)
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 2 large eggs, at room temperature
  • 1 1/2 cups buttermilk (or 1 1/2 cups milk mixed with 1 tablespoon lemon juice, let sit for 5 minutes)
  • 1/4 cup unsalted butter, melted and cooled slightly
  • Optional: 1 cup fresh or frozen blackberries (Mama Lu’s favorite twist for a touch of sweetness)

Instructions

  1. Preheat your oven to 425°F. I always think of this moment as the first step toward warmth and comfort — like Mama Lu lighting the wood stove before supper.
  2. Grease a 9-inch cast-iron skillet or a round baking pan well with butter or a neutral oil. Mama Lu swore by cast iron for cornbread. It gives that perfect golden crust you just can’t get otherwise.
  3. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt. I learned early on that mixing the dry ingredients first helps keep everything even — no lumps or surprises.
  4. In a separate bowl, beat the eggs lightly. Add the buttermilk and melted butter, stirring to combine. If you’re adding blackberries, fold them gently into the wet ingredients here. This is where that little bit of mountain magic sneaks in.
  5. Pour the wet ingredients into the dry and stir just until combined. Mama Lu always said, “Don’t overmix, child — the lumps will bake out, but tough bread don’t.”
  6. Pour the batter into your prepared skillet or pan. Smooth the top gently with a spatula or the back of a spoon.
  7. Bake for 20 to 25 minutes until the top is golden brown and a toothpick inserted in the center comes out clean. You’ll know it’s ready when the edges pull slightly away from the pan and your kitchen smells like a Sunday morning.
  8. Let the cornbread cool for about 10 minutes before slicing. I’ve found that patience here pays off — it keeps the bread moist and allows the flavors to settle.

Find it online: https://claracooking.com/better-than-cracker-barrel/