From: "Bob (this one)" >
One of my friends likes the corn bread at Cracker Barrel. It's springy
to the bite, he says, and is sweet and has a more wheat-bread texture
than the usual southern-style corn bread. I haven't had it, so I'm at
a loss to tell him how to get there from here.

Anybody have a recipe for something like that?

Bob



* Exported from BigOven *

Cracker Barrel Old Country Store's Corn Muffins

Recipe By : CopyKat Recipes at http://www.copykat.com
Serving Size :8
Cuisine :
Main Ingred. :
Categories :Muffins Breads/Rolls

Amount Measure Ingredient -- Preparation Method
-------- ------------- --------------------------------
4 tablespoon sugar
4 tablespoon butter
4 tablespoon liquid non-dairy creamer
4 tablespoon yellow cornmeal
3/4 cup self-rising flour

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 with water.
Bake at 400 degrees for 16 to 18 minutes, or until tester inserted into
centers comes out clean. Let cool a few minutes in pan, and remove with
two forks so as not to disturb the water.

This recipe yields 8 muffins exactly like Cracker Barrel Restaurants.

Comments: Filling the 4 extra wells with water gives the muffins just
the right texture.

Formatted by Joe Comiskey -



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