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Feb 27, 2011 06:54 PM

Whole Foods Cornbread?

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. 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?











            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.


            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:


                (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?