Easy Cracker Barrel Corn Muffins Copycat Recipe

These sweet & flavorfull muffins are
quick and easy to make!

Ingredients: 

1 to 2 teaspoons bacon grease*

1 1/3 cups self rising flour

1 cup sugar

1 1/4 cups yellow cornmeal

4 eggs

1 1/4 cups buttermilk**

1 cup (2 sticks) butter 

1/4 cup honey

Method:

Preheat oven to 350*. Use the bacon grease to lightly coat the inside of 20 muffin cups and set aside.

Heat the butter and honey until the butter is melted. Stir to mix and set aside.

In a medium bowl, whisk together the flour, sugar and cornmeal. Set aside.

In a large bowl, whisk the eggs until blended. Whisk in the buttermilk. While continuing to whisk, slowly add the melted butter and honey. Make cetain the mixture is well mixed.

Use a large fork to mix the flour mixture into the egg mixture. Be careful not to overmix. (It's okay if there are a few small lumps in the batter.)

Fill each muffin cup 3/4 full. Bake for 16 minutes or until the tops of the muffins begin to lightly brown. Remove from the oven and allow to cool in the pan for 2 or 3 minutes. Loosen with a knife and serve warm with butter. Makes 20 small muffins.

*Bacon grease provides the best flavor, but melted butter may be used instead. (Whenever I cook bacon, I save the grease in a jar in the refrigerator. I use the grease in recipes and to make suet for the birds who gather in our backyard.)

**Buttermilk substitutes: 

1. Place 1 tablespoon plus 1 teaspoon of vinegar into a measuring cup. Add enough milk to measure 1 1/4 cups liquid. Stir. Set aside, for at least 5 minutes, before using.

2. If milk goes sour, even though it smells bad, don't throw it out because it can be used in any recipe that calls for buttermilk.

Note: My husband and daughter-in-law love the corn muffins served at Cracker Barrel restaurants, so I decided to surprise them with a batch of the muffins at a family dinner at home. They were surprised, happy and said that they were even better than the restaurant version!