Whole Foods Cornbread?

[Klunco]

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?

[ipsedixit]

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

[magiesmom]

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

[goodhealthgourmet]

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.

[goodhealthgourmet]

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.

[Klunco]

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.

[Antilope]

Have you tried any of the recipes on their website?

BUTTERMILK CORNBREAD
http://www.wholefoodsmarket.com/recipes/2383

GLUTEN-FREE CORNBREAD
http://www.wholefoodsmarket.com/recipes/1462

DAIRY-FREE CORNBREAD
http://www.wholefoodsmarket.com/recipes/1442

QUINOA CORNBREAD
http://www.wholefoodsmarket.com/recipes/2647

ROASTED ANAHEIM CHILE CORNBREAD
http://www.wholefoodsmarket.com/recipes/2231

HEMPSEED AND BLUEBERRY CORN MUFFINS
http://www.wholefoodsmarket.com/recipes/2030

CORNBREAD WITH BLACK BEANS AND CHEDDAR CHEESE
http://www.wholefoodsmarket.com/recipes/1447

PUMPKIN CORNMEAL MUFFINS
http://www.wholefoodsmarket.com/recipes/1453

AMARANTH-CORN MUFFINS
http://www.wholefoodsmarket.com/recipes/2298

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

[goodhealthgourmet]

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.)

[magiesmom]

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

[Klunco]

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!

[leonora1974]

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.

[Klunco]

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?

[katecm]

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.

[Jay F]

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.

[67candyland]

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!!!!

[Jpliskie]

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

[goodhealthgourmet]

i assume those numbers are ounces?

[Jpliskie]

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

[smtucker]

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

[goodhealthgourmet]

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

[Jpliskie]

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"

[roxlet]

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.

[iL Divo]

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.

[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

[agent229]

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...