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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 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.

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Cornbread Cake Fast2eat

Cornbread Cake Fast2eat

This Cornbread is a Copycat recipe from Walt Disney World Hoop-Dee-Doo Musical Revue (a Family-friendly show with a Wild West theme, plus Southern dinner) at Trail's End Restaurant - Disney's Fort Wilderness Resort.
Prep Time: 5 minutes
Cook Time: 1 hour 30 minutes
Resting time: 15 minutes
Total Time: 1 hour 50 minutes
Servings: 12 slices


  • 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.
  • Add oil to the Bread Maker pan and grease it generously.
  • Place the other ingredients (but baking powder) into the bread pan following the recipe order (or following the order and method specified in your Bread Maker's manual – mine is: FIRST, liquid ingredients; SECOND, dry ingredients; LAST, yeast).
  • 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.
  • 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 a non-stick spatula to gently loosen the sides of the bread from the pan.
  • Turn the bread pan upside down onto a Wire Cooling Rack or clean cooking surface and gently shake until bread falls out onto the rack.
  • Cool for about 10-15 minutes before slicing.
  • To make perfect slices every time use a Bread Slicer.



Read the manual to make sure you are using the right cycle

Many bread machines have a “Cake” Setting, although be careful, sometimes it’s referred to as a “Batter” setting.
  • The correct setting should have the bake cycle.
The “Cake” setting in some bread makers is called "Quick bread" setting.
  • The correct setting does not have the rise cycle, as they don’t have yeast in the recipe. They usually have baking powder and/or baking soda.
Depending on your machine, use either the “Cake” (the best option) or “Quick/rapid bread” or “Batter” or “Pasta dough” or “bake” setting.
  • 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 350-400°F (180-200°C) for about 45 minutes, but you need to insert a knife or wooden skewer into the centre 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 before putting them in the bread pan. You can then manually set the program for your desired length of time.
Caution: One thing to avoid is lifting or dropping the lid while your cake is baking in the machine. We often open the lid to check progress on a loaf of bread with no problems, but cakes are fussy and can fall if exposed to cooler temperatures or vibration at the wrong time.
Here are some tips for successful baking in your bread maker:
  • 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.
  • Recipes that call for oil are better in this respect, as they’ll ensure good fat distribution. If using butter, remember that cold butter may not be adequately incorporated, so make sure it’s soft (or melted) when it goes in. 
  • 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).

**Check for doneness

When the “Cake setting” is done, check for doneness.
The optimal internal temperature for cake (quick non-yeast bread) is 95°C/205°F.
If you don’t have a thermometer, check by opening the lid and inserting a toothpick in the centre of the Cake before removing it from the bread pan. The toothpick should come out clean when done. If it comes out wet, it is not done.
If needed, continue baking using the “Bake setting,” checking it every 5 to 10 minutes until done.
Do not overcook. Keep in mind that temperatures rise quickly towards the end of baking.
Check more info about the Cake setting.

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.
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 internal 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:

Yoki Corn Meal

Cornmeal is sold in various textures and colours, white, yellow or blue, depending on the type of corn used. Yellow cornmeal is preferred for this recipe. Use fine-grind cornmeal, almost flour-like in texture, over coarsely ground cornmeal – I used the Brazilian Mimoso Yoki Cornmeal.
Cornmeal Mimoso Yoki is corn flour enriched with iron and folic acid. It is perfect for making cakes. 

Royal Baking Powder

Royal Baking Powder (Fermento em Pó Químico Royal) is the Brazilian's preferred Baking Powder. It is the most traditional Baking Powder brand in Brazil.
Royal Powder (Pó Royal) is a fundamental chemical leavening for the most varied culinary recipes. Use in your cake and pies recipes to give softness.
It is gluten-free.
Thanks to DuBrazil for supplying the products to help me write this post today!

Also check:

* (“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:

To properly prepare your recipe, you may need to use the conversion tables to accurately convert the weight, volume, length, and temperature of all the necessary ingredients. These Fast2eat conversion tables will allow you to ensure that your recipe turns out perfectly and that all measurements are precise and accurate.

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Calories: 292kcal | Carbohydrates: 43g | Protein: 4g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 29mg | Sodium: 312mg | Potassium: 189mg | Fiber: 1g | Sugar: 22g | Vitamin A: 73IU | Calcium: 73mg | Iron: 1mg

Nutrition information is calculated using an ingredient database and should be considered an estimate.

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