I’ve had this Cornbread at Walt Disney World, and it was my absolute favourite dish at Hoop-Dee-Doo Musical Revue.
If you have ever dined at either Hoop Dee Doo Revue or Whispering Canyon Cafe at Walt Disney World, you may be familiar with the mouthwatering and delicious cornbread.
I’m not a big fan of cornbread because of the dryness and crumbliness – but this is by far the best cornbread I’ve ever had! It is so moist, tender and incredibly delicious, just like at Disney!
This recipe takes cornbread to a whole new level. It has a really smooth texture, and it is almost cake-like. I think the sugar is the secret. The sweetness is the perfect in-between of being perfectly sweet without being over the top sweet, and the texture is right on.
I just had to make it at home. This recipe was adapted from the Disney food blog recipe. This was just as yummy! It turns out identical to Disney’s recipe. If you have tried Disney World Hoop-Dee-Doo cornbread, you are going to love this recipe.
It is a huge hit with my family. Especially my Disney expert son who found the recipe.
It is so simple to make and tastes amazing. I especially like this cornbread warm, fresh out of the bread maker. It’s a little bit of heaven. For leftovers, I warm them slightly in the oven.
Disney serves this Incredibly moist Cornbread in small loaves, but I’ve prepared mine in the bread maker. You can also prepare for a 9×5-inch pan or as muffins instead and adjust the baking time accordingly.
- 1/2 cup Oil
- 1 cup Milk - Room temperature
- 2 Egg - slightly beaten - Room temperature
- 1 3/4 cups All-purpose flour
- 3/4 cup Cornmeal - or Corn flour – I used the Brazilian Yoki Corn Meal - In Canada buy it here
- 1 1/4 cup Sugar
- 1 1/2 tsp Salt
- 1 tbsp Baking powder - I used the Brazilian Royal Baking Powder - In Canada buy it here
- Attach the kneading blade in the bread pan.
- Grease generously the Bread Maker pan with the oil.
- Place ingredients (but baking powder) into the bread pan following the recipe order (or following the order and method specified in the manual of your Bread Maker – mine is: FIRST, liquid ingredients; SECOND, dry ingredients; LAST, yeast). Note: With a finger or a knife, make a small indentation in the middle of the flour. Add yeast to indentation, making sure it does not come into contact with the liquid ingredients. If using programming time, place the Walnuts after flour.
- Carefully insert bread pan into Bread Maker and gently close the lid.
- Plug the power cord into a wall outlet. Select the “Cake” bread setting. You cannot use the “Crust Colour” and “size” buttons.
- Caution: Do not use Delay Timer* for recipes with ingredients that can spoil like eggs or milk. More information at: "Using the Delay Timer"
- After 6 minutes of pre-mixing, use a Silicone Spatula to wipe the flour from the pan. DO NOT remove the pan, KEEP it locked in the machine while removing the flour from the sides.
- When the bread machine beeps during the kneading cycle. Raise the lid and carefully pour the baking powder into the Baking Pan. CAUTION: It is important to avoid spilling ingredients into the oven chamber. DO NOT remove the pan, KEEP it locked in the machine.
- Close the lid and let the cycle complete (do NOT open the lid anymore). It will mix and bake the bread.
- It will mix and bake the bread.
- When the baking cycle is complete, check for doneness. If ready, press the stop button and unplug the breadmaker. If not, see notes**
- Open the lid and while using Oven Mitt, firmly grasp the bread pan handle and gently pull the pan straight up and out of the machine. CAUTION: The Bread Maker and pan may be very hot! Always handle with care.
- Use non-stick Spatula to gently loosen the sides of the bread from the pan.
- Turn bread pan upside down onto a Wire Cooling Rack or clean cooking surface and gently shake until bread falls out onto rack.
- Cool for about 10-15 minutes before slicing.
- To make perfect slices every time use a Bread Slicer.
- The “Quick/rapid bread” and the dedicated “Cake” setting will mix your batter and bake your cake from start to finish in the bread machine.
- The “batter” setting, like the “Pasta dough” setting will prepare your cake batter but you must pour it into a baking pan to finish it in the oven. The typical oven setting is 350-425°F (180-220°C) for about 45 minutes but you need to insert a knife or wooden skewer into the center of the cake to make sure it’s done. If it comes out wet add another 10 minutes.
- The “bake” feature, is essentially where you mix the ingredients by hand prior to putting them in the bread pan. You can then manually set the program for your desired length of time.
- Check the mixture is blended. About 5-6 minutes into the mixing part of the cake cycle, open the lid and make sure there are no stray lumps of flour or butter clinging to the sides of the pan. Scrap everything in using a silicone spatula.
- Cold butter may not be properly incorporated, so make sure it’s really soft (or melted) when it goes in. Recipes that call for oil are better in this respect, as they’ll ensure good fat distribution.
- Don’t use your regular bread flour to make cakes – it’s got too much gluten, which will produce a tough batter. Choose plain/all-purpose (baking) or cake flour (according to the recipe).
You may also make this cake without the aid of a bread machine, or make the batter in a bread machine, and bake it in the oven. Simply make the dough using your usual method (by hand, electric mixer or bread machine); and place it in a lightly greased 9 x 13 cake pan. Bake it in a preheated 375°F/190°C oven for 20-25 minutes, or until its interior temperature registers at 95°C/205°F on an instant-read thermometer. Remove the cake from the oven, and cool it on a wire rack.
Fast2eat has partnered with Dubrazil to share new and simple Brazilian recipes your family will love! This recipe was prepared with the following DuBrazil products:
- Everything You Need to Know to Start Baking Awesome Bread Using a Bread Maker
- Fast2eat Foolproof (Bread maker) Bread Recipes
* (“Long-term dietary intake of gluten was not associated with risk of coronary heart disease. However, the avoidance of gluten may result in reduced consumption of beneficial whole grains, which may affect cardiovascular risk. The promotion of gluten-free diets among people without celiac disease should not be encouraged.” Source: http://www.bmj.com/content/357/bmj.j1892)
- Measuring cups
- Measuring spoons
- Bread maker
- Mixing bowl (If manual)
- Whisk (If manual)
- 9” x 5” (23 x 13 cm ) baking pan (If manual)
Try Bread machine recipes from my Cookbook
130 delicious recipes, tips and hints, and the basic steps on making bread, cake, pizza, and pasta using a bread machine.
You don’t need a bread machine to make those recipes. Suppose your bread maker is broken. Or you do not have room in your kitchen for another gadget but want to make my recipes. There is a guide to convert the bread machine recipes to manual recipes.
Or if you have favourite recipes your gramma used to make, there is also a guide to convert it and make using a bread machine.
How about fresh homemade pasta. There is also a complete guide with suggestions to be creative with your pasta.
Read bread-making further information in my book:
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