Hoop-Dee-Doo Cornbread
Hoop-Dee-Doo Musical Revue, Fort Wilderness Resort
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On my recent trip to the Hoop-Dee-Doo-Musical Revue, Tabby was given the recipe to make the famous Hoop-Dee-Doo Cornbread at home. This cornbread may not bring all of the knee-slappin', hootin' and hollerin' hootenanny fun to your home, but it will definitely get you a good start! At the very least, it's extremely tasty with some butter alongside any homestyle food you might want to have for dinner!
On my recent trip to the Hoop-Dee-Doo-Musical Revue, Tabby was given the recipe to make the famous Hoop-Dee-Doo Cornbread at home. This cornbread may not bring all of the knee-slappin', hootin' and hollerin' hootenanny fun to your home, but it will definitely get you a good start! At the very least, it's extremely tasty with some butter alongside any homestyle food you might want to have for dinner!
Yield:
Yield:
About 8-10 servings
About 8-10 servings
Ingredients
- 3/4 cup cornmeal
- 1 1/4 cup sugar
- 1 tablespoon baking powder
- 1 1/2 teaspoon salt
- 1 3/4 cup all purpose flour
- 1/2 cup vegetable oil
- 1 cup whole milk
- 2 eggs
- Non-stick cooking spray
- 3/4 cup cornmeal
- 1 1/4 cup sugar
- 1 tablespoon baking powder
- 1 1/2 teaspoon salt
- 1 3/4 cup all purpose flour
- 1/2 cup vegetable oil
- 1 cup whole milk
- 2 eggs
- Non-stick cooking spray
Directions
1. Preheat oven to 375 degrees Fahrenheit.
2. Combine dry ingredients together in a large mixing bowl.
3. In a separate mixing bowl, combine the wet ingredients.
4. Blend wet ingredients together.
5. Slowly incorporate the wet ingredients into the dry ingredients.
6. Mix until combined to a batter.
6. Spray a 9x13 baking pan with non-stick baking spray. (You'll note that I used a loaf pan rather than a 9x13. This caused a bit of batter overflow, but still worked fairly well - I recommend using the 9x13, however).
7. Spread cornbread batter evenly across the pan. (If you decide to use a loaf pan, as I did, be sure to give yourself about 1/2-3/4 inch between the top of your batter and the lip of the pan, or else your cornbread will begin to take on a life of its own and overflow.)
8. Bake for 20-25 minutes, or until golden brown and a toothpick inserted into the center of the cornbread comes out clean.
9. Allow to cool slightly.
10. Turn cornbread out from pan.
8. Spread with your favorite butter (or other topping, or just by itself!)
1. Preheat oven to 375 degrees Fahrenheit.
2. Combine dry ingredients together in a large mixing bowl.
3. In a separate mixing bowl, combine the wet ingredients.
4. Blend wet ingredients together.
5. Slowly incorporate the wet ingredients into the dry ingredients.
6. Mix until combined to a batter.
6. Spray a 9x13 baking pan with non-stick baking spray. (You'll note that I used a loaf pan rather than a 9x13. This caused a bit of batter overflow, but still worked fairly well - I recommend using the 9x13, however).
7. Spread cornbread batter evenly across the pan. (If you decide to use a loaf pan, as I did, be sure to give yourself about 1/2-3/4 inch between the top of your batter and the lip of the pan, or else your cornbread will begin to take on a life of its own and overflow.)
8. Bake for 20-25 minutes, or until golden brown and a toothpick inserted into the center of the cornbread comes out clean.
9. Allow to cool slightly.
10. Turn cornbread out from pan.
8. Spread with your favorite butter (or other topping, or just by itself!)
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