Incredibly Moist Cornbread from WDW Whispering Canyon Cafe, Hoop Dee Doo Revue, & Trail’s End Restaurants

Incredibly moist cornbread from WDW Whispering Canyon cafe, this isn’t a copycat recipe. its the REAL DEAL! Disney serves tis Incredibly Moist Cornbread in small loaves for their family style dining in the Whispering Canyon Cafe, Hoop Dee Doo Revue, & Trails Ends restaurants.

Cornbread stacked 3 tall on top of one another with a pink bowl and a red checkered towel in the background.

This is not a copycat recipe – it’s the REAL DEAL! Back in 2003, Heather McPherson, of the Orlando Sentinel, was able to pry open the Disney vaults and get the recipe from Disney chefs for their Incredibly Moist Cornbread From WDW Whispering Canyon Cafe .  Disney serves this bread in small loaves for their family style dining and is a focal point for the family meal. I’m obsessed with this cornbread and it’s hard for me to exhibit enough self-control to not fill up on cornbread before our actual meal arrives at the table

Cornbread muffins on a wooden board and stacked in a small pink bowl.

Disney makes their bread in mini loaves but I’ve prepared mine as muffins instead and just adjusted the baking time accordingly. The recipe is written, however, for a 9×13-inch pan. 

These muffins are so moist, you don’t need to add a slathering of butter or honey to eat them – you can totally go without! I especially like cornbread warm, fresh out of the oven. It’s a little bit of heaven. For leftovers, I warm them slightly in the microwave. I enjoy them for breakfast with a little butter or honey – sometimes even strawberry jam

Cornmeal is sold in various textures and colors, white, yellow or blue depending on the type of corn used. Blue cornmeal is found mainly in Southwestern recipes. Yellow cornmeal is preferred for this recipe – I use stoneground

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Cornbread stacked on top of one another with a pinck bowl and a towel in the background.

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Disney Cornbread 7

Incredibly Moist Cornbread

Ronda Eagle | Kitchen Dreaming
This recipe comes from Walt Disney World’s Wilderness Lodge and Fort Wilderness Resort & Campground. It’s served in both the Whispering Canyon Cafe and Trails End Restaurant. It is moist, tender and delicious.
4.78 from 18 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course side
Cuisine southern
Servings 12 squares or muffins
Calories 287 kcal


  • cups all-purpose flour
  • ¾ cup cornmeal [See Note 1]
  • cups granulated sugar Use more or less to taste (between 3/4 to 1-1/4 cups).
  • teaspoons salt
  • 1 tablespoon baking powder
  • ½ cup vegetable oil
  • 2 large eggs , beaten
  • 1 cup milk


  • Add flour, cornmeal, salt, baking powder, and sugar together in a mixing bowl [paid link] and blend.
  • Combine milk, eggs, and oil in another bowl and blend together; slowly add liquid to the bowl of dry ingredients; mixing as you add liquid. Mix only enough to incorporate together.
  • Spray a 9 x 13 cake pan with a non-stick food spray and pour the cornmeal batter into the pan. Make sure to spread evenly in the pan.
    For corn muffins, spray 12 wells of muffin tin and fill each well half-full. Bake for 12 to 15 minutes or until a fork inserted into the center comes out clean.
  • Bake in a preheated oven at 375°F for 20-25 minutes or until golden brown.


  1. Cornmeal is sold in various textures and colors, white, yellow, or blue depending on the type of corn used. Blue cornmeal is found mainly in Southwestern recipes. Yellow cornmeal is preferred for this recipe. Use a fine-grind cornmeal almost flour-like in texture over coarsely ground cornmeal.
  2. The sugar measurement can be adjusted to your personal taste. Readers say they prefer 3/4 cup to 1 cup of sugar. Use an amount that makes your palate happy.
  3. Nutrition is calculated based on the recipe as written. Additions, omissions, or substitutions will change the calculated values shown. The addition, omission, or substitution of ingredients will alter the nutritional information shown. Nutrition percentages are based on a 2000-calorie diet. The FDA recommends 80 micrograms of vitamin K.


Serving: 1serving (1 muffin or 1/12 of pan)Calories: 287kcalCarbohydrates: 43gProtein: 4gFat: 11gSaturated Fat: 8gCholesterol: 29mgSodium: 312mgPotassium: 189mgFiber: 1gSugar: 22gVitamin A: 73IUVitamin D: 1µgVitamin E: 1mgVitamin K: 2µgCalcium: 73mgFolate: 41µgIron: 1mgZinc: 1mg
Tried this recipe?Let us know how it was!

57 thoughts on “Incredibly Moist Cornbread from WDW Whispering Canyon Cafe, Hoop Dee Doo Revue, & Trail’s End Restaurants”

  1. Just made this with one cup of sugar and it is delicious! Not serving for 2 days so would you recommend refrigerating or freezing in the interim?

    • Either would be fine. In either situation, they will become a little sticky on the top from the moisture. If this is bothersome for you, you can toast them back up in the oven, toaster oven. or even an air fryer for a few minutes to dry out the tops again.

  2. Tried the recipe it came out super moist and my family finished it and l had to bake double size of your recipe. It has become a must every other other day in my home even with my grandkids anytime they visit. Thanks for sharing your recipe . Shalom

  3. I’m not a big fan of cornbread because of the dryness and crumbliness – but this was the best cornbread i’ve ever had and I will make again. I made them in muffin pan and baked approx 14 mins. I immediately removed from muffin pan and put on plate. While still warm, I covered with plastic wrap (not tightly) and they were very moist and delicious.

    • Hi Josie,
      I use whole milk but skim or low-fat would work. Some users say they’ve used almond and coconut with success as well. The fat content isn’t as important in this dish as it would be in some other baked goods.
      Hope this helps.

  4. We tried this recipe tonight. I used real corn chopped up using the food processor and coconut milk because that is what we had in the house. Since I used corn instead of corn meal I didn’t use as much milk or oil and they turned out amazing! I can’t wait to make these again (and will make sure I’m better prepared).

  5. I’m going to give these a go for tomorrow nights dinner. Do you think the muffins would hold up well if they were frozen? My kids would love these added to their school lunches if they are anything like WDW version.

  6. I made this in a.m. but added sour cream to liquid/oil and made in cast iron skillet. I also addeded 1/2 tsp soda. thank you for sharing. 450 to heat pan 10 min, then filled and baked 30 min

  7. Good recipe! But I must say I was disappointed with the rise. I should have done SallysBakingAddiction trick with higher temperature for first 4-5 minutes,then lowered the temperature for final minutes — That helps quick rise the tops. Otherwise they were moist, sweet, and delicious!!!! Thank you. Kathleen

  8. Of course this cornbread is ultra delicious…it has at least three times the amount of sugar as a regular cornbread recipe! That won’t stop me from making it again, but 1 1/4 cups is a bit over the top.

    • Thanks, Kathy. I got the recipe from WDW archives. That’s why it’s the happiest place on Earth; we are all in a sugar coma. :) I’m glad you liked it, but am certain you could dial back the sugar and still be okay.

  9. I love this cornbread, it is the perfect in between of being perfectly sweet without being over the top sweet. I know I’m posting this a little bit late but is there a way to prevent the top of the cornbread from getting sticky after it’s been out of the oven for a while? It’s not a huge deal I was just wondering if maybe I was doing something incorrectly. Either way thanks for the recipe!

    • Hi Maddie! I’m so glad you liked it. You aren’t doing anything wrong. That’s the moisture in the air reacting with the sugar in the crust. If you want to toast them back up, I sometimes put them in the oven on low to reheat and crust them back up.

  10. Thank you for posting this recipe! I made it for the local fair and it won the blue ribbon!
    It was the first time I ever made cornbread so I was very surprised. Thanks again, this recipe is a winner!

  11. I’ve had this at WDW and it was addictive. Before I knew it, I’d eaten the whole loaf and was reaching for another. This was just as yummy! Thanks for sharing.

  12. Flavor is good, but I can’t figure out why the corn meal is crunchy. Am I using the wrong kind of cornmeal? It’s stoneground (coarse grind).

    • Hi Tricia,
      Yes, I beleive the stone ground would have a different texture. I use stoneground for grits and Polenta where there’s a longer cooktime to soften them up. I will make a note about the grind on the cornmeal. I’m sorry this happened for you. Thank you for taking the time to leave me a note.

  13. Excellent Muffin Recipe I made them with your Rib Recipe which was also excellent. I made the Tangy Sauce. Dinner was a big hit!! Thank you so much. mm


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