Cornbread from Whispering Canyon Recipe

Wilderness Lodge Whispering Canyon Copycat Cornbread Recipe



Who doesn’t love cornbread!! A classic staple to any southern dish this Whispering Canyon recipe is AMAZING!

This recipe is meant to be made in a regular 9 x 13 inch baking pan as it yields ALOT of dough.


  • 1/2 pound Cornmeal
  • 12 ounces Granulated Sugar
  • 1/2 ounce Salt
  • 1 ounce Baking Powder
  • 1 pound All-Purpose Flour – This is important DO NOT USE WHOLE WHEAT FLOUR! It doesn’t taste as good.
  • 1/4 cup Salad Oil – Just a fancy name for a lighter oil. I used avocado oil.
  • 1 Whole Egg, beaten
  • 1 Pint Milk


  1. Place all dry ingredients in mixing bowl and mix slowly for one minute.
  2. Blend milk, egg, and oil together.
  3. Slowly add step 2 to dry ingredients, while on slow speed. Don’t over mix, only mix to incorporate product- remove all bumps.
  4. Spray pan with a food release oil spray or line bottom of the pan with parchment paper.
  5. Pour batter in pan and bake at 350°F for 15 to 20 minutes or until bread is firm and golden brown.


Let us know how yours turned out!


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