Cracker Barrel Country Store Style Cornbread

Plate of cornbread squares
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  • Total: 70 mins
  • Prep: 10 mins
  • Cook: 60 mins
  • Yield: 16 pieces

Now you can make your own Southern-style cornbread at home with this recipe from the popular down-home Cracker Barrel restaurant chain.


  • 2/3 cup chopped onion
  • 2 cups chopped celery
  • 2 quarts of day-old, grated cornbread
  • 1 quart of day-old, grated biscuits
  • 1/4 cup dried parsley flakes
  • 2 tsp poultry seasoning
  • 2 tsp ground sage
  • 1 tsp coarse ground pepper
  • 4 ounces margarine
  • 1 quart (32 ounces) plus 1 (14-ounce) can chicken broth

Steps to Make It

  1. Preheat oven to 400 F.

  2. Mix onion, celery, grated cornbread, and biscuits, parsley, poultry seasoning, sage, and pepper in a large mixing bowl. Add melted margarine to the mixture. Stir until well blended.

  3. Add chicken broth to dry ingredients and mix well. The dressing should have a wet but not soupy consistency like a quick batter (or cornbread).

  4. Divide mixture evenly into two (8 x 8 inch) pans sprayed with non-stick spray.

  5. Bake uncovered for 1 hour until lightly brown on the top.

  6. The recipe may be doubled.

Tips for great dressing: Grate biscuits and corn muffins in a food processor until coarsely ground or using the largest holes on your hand grater. Substitute your own homemade chicken stock or stock for canned if you prefer.