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Whole Foods Cornbread?

Klunco Feb 27, 2011 06:54 PM

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?

  1. ipsedixit Feb 27, 2011 07:01 PM

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

    2 Replies
    1. re: ipsedixit
      magiesmom Feb 27, 2011 07:24 PM

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

      1. re: ipsedixit
        goodhealthgourmet Feb 27, 2011 07:27 PM

        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. goodhealthgourmet Feb 27, 2011 07:29 PM

        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.

        1 Reply
        1. re: goodhealthgourmet
          Klunco Feb 28, 2011 07:26 AM

          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.

        2. Antilope Feb 27, 2011 09:27 PM

          Have you tried any of the recipes on their website?











          3 Replies
          1. re: Antilope
            goodhealthgourmet Feb 27, 2011 09:55 PM

            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
              magiesmom Feb 28, 2011 03:41 AM

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

              1. re: magiesmom
                Klunco Feb 28, 2011 07:23 AM

                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.


          2. l
            leonora1974 Feb 28, 2011 10:04 AM

            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. k
              Klunco Mar 9, 2011 11:28 AM

              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:


              (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. k
                katecm Mar 10, 2011 09:07 AM

                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
                  Jay F Mar 10, 2011 09:38 AM

                  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. 6
                  67candyland Mar 25, 2011 01:50 PM

                  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. j
                    Jpliskie Apr 2, 2011 08:50 AM

                    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
                      goodhealthgourmet Apr 2, 2011 12:42 PM

                      i assume those numbers are ounces?

                      1. re: goodhealthgourmet
                        Jpliskie Apr 2, 2011 03:59 PM

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

                        1. re: Jpliskie
                          smtucker Apr 2, 2011 06:36 PM

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

                          1. re: Jpliskie
                            goodhealthgourmet Apr 2, 2011 06:50 PM

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

                            1. re: goodhealthgourmet
                              Jpliskie Apr 2, 2011 07:01 PM

                              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
                          Antilope Jun 9, 2013 02:31 PM

                          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


                          Whole Foods Cornbread
                          Canola Oil...................6.00
                          Easy Eggs...................6.00

                          Pastry Flour...............12.50
                          Corn Meal (coarse).....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
                            Antilope Jun 9, 2013 03:27 PM

                            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
                              Klunco Jun 9, 2013 04:53 PM

                              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
                                Antilope Jun 9, 2013 05:53 PM

                                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
                                  Jpliskie Jun 9, 2013 06:40 PM

                                  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
                                    Antilope Jun 9, 2013 06:43 PM

                                    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. roxlet Apr 2, 2011 11:51 AM

                          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. iL Divo Apr 2, 2011 08:12 PM

                            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
                              iL Divo Apr 2, 2011 09:21 PM

                              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.

                            2. a
                              agent229 Dec 21, 2011 08:28 AM

                              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. b
                                ballerinaxbb Jun 9, 2013 12:47 PM


                                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... :(

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