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Whole Foods Cornbread?

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Recently been addicted to the WF cornbread. It's definitely northern style "sweet" cornbread but I haven't been able to find a recipe that comes close. I've tried about six different ones and none have the same flavor. It's crumbly, sweet but not too sweet, and just tastes like perfect cornbread to this New Englander.

Several recipes I've tried used only a tablespoon of butter and a tablespoon of sugar and were too bland, but then I tried a recipe with a whole stick of butter and 2/3's cup sugar and it was disgustingly sweet, maybe a good cake but horrible as a savory bread. Tried the Cook's "Golden Northern Cornbread" and it seemed flat, tried chow's and it was buttery but not corny or sweet. How can I get moist and sweet but balanced by savory?

Anyone tried the WF cornbread and know what I'm talking about? Does anyone know the recipe or have a good approximation?

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  1. You mean this one? http://www.wholefoodsmarket.com/recip...

    2 Replies
    1. re: ipsedixit

      That doesn't seem like it could be as sweet as the OP wants.

      1. re: ipsedixit

        the 1 Tbsp of honey in that recipe wouldn't provide enough sweetness for Northern-style sweet cornbread, and none of the recipes on the WF site are the actual ones they use to prepare the food in the WF kitchens or commissaries.

      2. Klunco, do you have any idea if it's similar to the corn muffins or corn bread you get at the old-school Greek diners in NY? if so, i tracked down a recipe last year for another Hound that may actually work for you.

        2 Replies
        1. re: goodhealthgourmet

          It's definitely in the corn muffin style of sweetness. I haven't had corn bread at old school greek diners in NY, but if you don't mind forwarding over the recipe, I would love to give it a try and see if this will be my perfect cornbread.

          1. re: goodhealthgourmet

            Is it possible to get the recipe you have found ...I have been trying to find the recipe......I found the company that makes the mix for them but would not give me the amounts of the ingredients.......

          2. Have you tried any of the recipes on their website?

            BUTTERMILK CORNBREAD
            http://www.wholefoodsmarket.com/recip...

            GLUTEN-FREE CORNBREAD
            http://www.wholefoodsmarket.com/recip...

            DAIRY-FREE CORNBREAD
            http://www.wholefoodsmarket.com/recip...

            QUINOA CORNBREAD
            http://www.wholefoodsmarket.com/recip...

            ROASTED ANAHEIM CHILE CORNBREAD
            http://www.wholefoodsmarket.com/recip...

            HEMPSEED AND BLUEBERRY CORN MUFFINS
            http://www.wholefoodsmarket.com/recip...

            CORNBREAD WITH BLACK BEANS AND CHEDDAR CHEESE
            http://www.wholefoodsmarket.com/recip...

            PUMPKIN CORNMEAL MUFFINS
            http://www.wholefoodsmarket.com/recip...

            AMARANTH-CORN MUFFINS
            http://www.wholefoodsmarket.com/recip...

            PARMESAN CORN BREAD PIE
            http://www.wholefoodsmarket.com/recip...

            3 Replies
            1. re: Antilope

              none of the recipes on the WF site are the actual ones they use in the store...but that dairy-free cornbread sounds like it might provide a result the OP would enjoy. (the rest of them are way off the mark in terms of the flavor and/or texture the OP described.)

              1. re: goodhealthgourmet

                I'm thinking that recipe but using buttermilk or soured soy or rice milk for the texture?

                1. re: magiesmom

                  Great idea. I tried the buttermilk cornbread but it was still a little dry and not sweet enough.

                  The dairy free though looks promising. Medium amount of sugar and your right, I think the oil because it's unsaturated will provide a moister texture. I've never even thought about using oil in cornbread. I'll try this out this week and let you guys know how it turned out.

                  Thanks!

            2. Peter Reinhart's cornbread in the Breadbaker's Apprentice is amazing (I make it without the bacon, upping the salt a little to compensate) and very corny. It calls for soaking the cornmeal in buttermilk, which I think may be the secret to unlocking the flavors--something to try for any recipe you use, maybe.

              It's very crumbly though quite sweet and moist--you could reduce the sugar by about a third, and reduce the liquid a bit and the fat a little--though the recipe doesn't call for much fat.

              Also, of course, your choice of cornmeal is important. I use King Arthur, and keep it in the freezer.

              I think of classic cornbread as on the dry side and that may be what you want--in general, substituting white sugar for brown sugar and/or honey would also dry it out a little.

              1. The vegan one was okay but it was definitely not what I was expecting. I was surprised that the oil made it too moist and kind of, well, oily tasting.

                I tried this recipe and it seems to have come the closest:

                http://dinersjournal.blogs.nytimes.co...

                (I used 1/3 cup sugar). After the initial success, I also cut the recipe in half and baked it in an 8 inch cast iron skillet for 23 minutes. Being able to have four servings of cornbread in under 30 minutes start to finish is great. Next up though I want to sub in buttermilk based on the suggestions here. Would that affect the baking powder? Should I switch it to baking soda because of the acid in the buttermilk?

                1. I don't know where my mother found this, but I love it. We both love cornbread and have gone through every recipe, hating them all. This couldn't be easier and is just perfect. All of my friends now make it, too.

                  1 cup flour
                  1 cup cornmeal
                  2/3 cup sugar
                  1 tsp salt
                  3 1/2 tsp baking powder
                  1 egg
                  1 cup milk
                  1/3 cup veg oil

                  Mix all together. Bake in 9x9 pan at around 375 for 20-25 minutes.

                  1 Reply
                  1. re: katecm

                    I've always used the recipe on the back of the bag of Indian Head Cornmeal. It's very similar to Kate's mother's recipe, only it has 1/4 c. sugar and specifies "shortening" IIRC, for which I've always used soft or melted butter.

                     
                  2. yes i have to die for i thing they add cream corn and fresh corn also sour cream and honey to the recipe .hope this helps going to try to make some my self let you know if it comes out good!!!!

                    1. Recipe copy and pasted from our online recipe book. (Whole foods) sorry it is by weight.

                      Canola Oil 6.00
                      Easy Eggs 6.00
                      Milk 12.00

                      Pastry Flour 12.50
                      Corn Meal (course) 6.00
                      Sugar 6.00
                      Baking Powder 0.50
                      Sea Salt 0.18

                      11 Replies
                      1. re: Jpliskie

                        i assume those numbers are ounces?

                        1. re: goodhealthgourmet

                          No, it is by the pound. We make a HUGE amount at one time.

                          1. re: Jpliskie

                            That is a lot of sugar. No wonder people like it!

                            1. re: Jpliskie

                              then what's the conversion for the liquid ingredients? cups?

                              1. re: goodhealthgourmet

                                The liquid is also by the pound. I suppose you need a scale for this one. Although I am sure you could come up with a decent product using the "pint is a pound the world around principal"

                          2. re: Jpliskie

                            Whole Foods Cornbread - Bulk Recipe conversion

                            I converted the recipe to baker's percentage and
                            then I converted from weight to volume for a standard home size recipe for corn bread (I used grams because that's easier to work in). I did a slight bit of rounding on the volume.

                            The home size version is at the bottom.

                            I used this website link to find the weight to volume conversion:

                            Cooking Weight to Volume conversion
                            http://www.onlineconversion.com/weigh...

                            ---------------------------------

                            Whole Foods Cornbread
                            Item..............................Lbs
                            Canola Oil...................6.00
                            Easy Eggs...................6.00
                            Milk............................12.00

                            Pastry Flour...............12.50
                            Corn Meal (coarse).....6.00
                            Sugar..........................6.00
                            Baking Powder............0.50
                            Sea Salt......................0.18

                            ---------------------------------

                            Baker's Percentage.......Lbs.....Percent.Home Size...Volume

                            Pastry Flour................12.50...67.6%....250 gm.....2 cups
                            Corn Meal (coarse).......6.00...32.4%....120 gm.....1 cup
                            ....................................18.5....100%.....370 gm..........

                            Sugar...........................6.00....32.4%....120 gm....2/3 cup
                            Baking Powder.............0.50.....2.7%....10 gm.....1 Tbsp
                            Sea Salt.......................0.18.....1%......3.7 gm....2/3 tsp (table salt).

                            Canola Oil..................6.00....32.4%...120 gm.....1/2 cup
                            Easy Eggs..................6.00....32.4%...120 gm.....2 eggs
                            Milk...........................12.00....64.9%...240 gm.....1 cup

                            ---------------------------------

                            Whole Foods Cornbread - Home size recipe
                            .......................Rounded Volume....Exact Volume
                            Canola Oil....................1/2 cup.....0.536 cup
                            Easy Eggs..(55 gm ea) 2 eggs.....2.18 eggs
                            Milk...............................1 cup.......0.984 cup

                            Pastry Flour..................2 cups......2 cups
                            Corn Meal (coarse)......1 cup.......0.983 cup
                            Sugar (granulated........2/3 cup.....0.6 cup
                            Baking Powder.............1 Tbsp......2.814 teaspoon
                            Table Salt.....................2/3 tsp.....0.608 teaspoon

                            ---------------------------------

                            1. re: Antilope

                              Cutting the above resulting recipe in half, looks like this. Applying standard baking instructions and we have a possible recipe:

                              Whole Foods Cornbread

                              1/2 cup Corn Meal (coarse)
                              1 cup Pastry Flour
                              1/3 cup Sugar
                              1 1/2 tsp Baking Powder
                              1/3 tsp Table Salt
                              1/2 cup Milk
                              1/4 cup Canola Oil
                              1 egg

                              PREHEAT oven to 400°F. Grease 8-inch-square baking pan.

                              COMBINE corn meal, flour, sugar, baking powder and salt in medium bowl.
                              Combine milk, oil and egg in small bowl; mix well. Add milk mixture to flour
                              mixture; stir just until blended. Pour into prepared pan.

                              BAKE for 20 to 25 minutes or until wooden pick inserted into center comes out clean. Serve warm.

                              1. re: Antilope

                                Wow, thank you!!! I wonder if the lower protein pastry flour is what keeps it soft. I never would've thought of that; I've always used AP.

                                Looking forward to making this.

                                1. re: Klunco

                                  Even though I was careful cutting down the recipe, you may have to adjust some amounts to tweak the recipe for taste and texture. To me the liquid looks a little low, it may need more to make a decent batter.

                                  When I need low protein flour, I either mix all-purpose flour 50-50 with cake flour, or use 14 Tbsp all-purpose flour and 2 Tbsp cornstarch per cup.

                                  The original poster of that recipe only made that one post on Chow. So it may not be authentic. But the proportions of the bulk recipe do look like it is a real recipe. They worked out pretty well when it was downsized, looking like a typical cornbread recipe.

                                  1. re: Antilope

                                    It's authentic. I copied it directly from that regions bakery website. However, each region has it's own recipes, or has its own company that supplies it to stores in batter form.

                                    1. re: Jpliskie

                                      Ok, thanks, sorry, didn't mean to doubt you. It down converted pretty well. It looks like the secret is the soft pastry flour and the amount of sugar used. Also the proportion of flour to cornbread is 2 to 1. Many cornbread recipes are 1 to 1, making for a coarser cornbread. This one is tender and sweet cornbread.

                          3. Have you tried making cornbread using The Best Recipe's corn muffin recipe? I think it might be what you're after if cooked in a pan instead of muffin tins.

                            1. Can't help but I'll read the posts.
                              Watched a Bowl of Love of whatever that Christina Ferrare show is where she made a good looking corn bread.

                              1 Reply
                              1. re: iL Divo

                                I've been trying to edit my post above to correctly spell Cristina Ferrare's name.
                                I keep hitting edit and nothing.
                                Anyway I looked up her cornbread recipe from viewing earlier.
                                Very moist .
                                Cristina's Kickin' Cornbread
                                1 Tbsp. canola oil
                                1 jalapeño finely chopped
                                3/4 cup shredded sharp cheddar cheese
                                1/4 cup shredded Monterey Jack cheese
                                1 cup canned corn
                                1 cup sour cream
                                3/4 cup milk
                                1 egg, beaten
                                4 Tbsp. melted butter

                                these are her wet ingredients.
                                Hoped it might help you.
                                Salt

                              2. I used to work at whole foods and the cornbread batter came in a bag. Not sure if that's standard everywhere but that's what our location did. It was from Mainstreet I think.: http://www.mainstreetgourmet.com/cust...

                                1. Hi!

                                  I'm also addicted to Whole Foods Cornbread! I just ate a slice from my WF Miami, FL and kept the wrapper, so here's the information that's on the label:

                                  SOUTHERN STYLE CORNBREAD
                                  Ingredients: Water, unbleached unbromated wheat flour, canola oil, evaporated cane juice, cornmeal, eggs (eggs, citric acid), non fat milk powder, soy flour, baking powder, salt.
                                  Contains: Wheat, milk, soy, eggs. Made in a facility that uses soy, wheat, tree nuts, peanuts, dairy, eggs

                                  And on the very bottom it says:
                                  550 Bowie Street
                                  Austin, TX 78703

                                  Now if only we had the recipe... :(