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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Cracker Barrel Cornbread Recipe

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This recipe for Cracker Barrel Cornbread is from Roots & Ramblings Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
INGREDIENTS

1 ¼ cup of self-rising flour
¾ cup of yellow cornmeal
½ cup of sugar
2 eggs
2 tablespoons of honey
¾ cup of buttermilk
½ cup of butter — unsalted, melted, and cooled

Note:
To make Buttermilk. 1 Cup of whole Milk and 1 Tbsp White Vinegar mixed and let sit for 10 minutes at room temp.
Directions:
Directions:
DIRECTIONS

1. Grease a 12-cup muffin pan, then preheat the oven to 350 degrees Fahrenheit.
In a large bowl, mix the cornmeal, sugar, and flour.
2.. In a separate bowl, whisk the eggs until beaten. Add in the honey and buttermilk, then whisk some more until completely incorporated.
3. Add the buttermilk mixture to the flour. Stir until mixed but avoid over-mixing.
Note: There will be lumps in the batter; it’s perfectly normal!
4. Place the batter into the muffin tray. The filling for each cup should be 3/4ths full.
Bake the muffins in the oven at 350 degrees Fahrenheit for about 18 minutes or until the muffin tops are slightly golden. Best served warm with Butter!
Number Of Servings:
Number Of Servings:
6

 

 

 

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