Hatchet Hall Cornbread is a classic Southern staple. It’s a simple yet delicious recipe that can be served with any meal.
The combination of cornmeal, butter, and buttermilk creates a light, fluffy, and moist texture. Hatchet Hall Cornbread is an easy-to-make side dish that’s full of flavor.
It’s the perfect accompaniment to a hearty bowl of chili, a savory pot of beans or even a comforting bowl of macaroni and cheese.
What is Hatchet Hall Cornbread?
Hatchet Hall is a restaurant in Culver City, California. The restaurant is known for its traditional Southern cuisine, and its cornbread has become a signature dish.
The Hatchet Hall Cornbread recipe uses stone-ground cornmeal, buttermilk, and a creamy butter topping to create a melt-in-your-mouth experience.
The batter is poured into a hot skillet and baked in the oven until golden brown. The result is a fluffy, moist, and flavorful cornbread that’s perfect for any meal.
Why You’ll Love This Hatchet Hall Cornbread?
There are many reasons why you’ll love this Hatchet Hall Cornbread Recipe.
First, it’s easy to make. All you need are a few simple ingredients and you’ll have a delicious side dish in no time.
Second, it’s full of flavor. The combination of cornmeal, butter, and buttermilk creates a light, fluffy and moist texture. Third, it’s a great way to use up any leftover cornmeal you might have.
Finally, it’s an inexpensive side dish that’s sure to please the whole family.
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The Ingredients
For Cornbread
The flour: All-purpose flour is used in this recipe to provide structure and thickness to the cornbread. You can also use self-rising flour for a fluffier texture.
The eggs: The eggs act as a binding agent, creating structure and richness in the dish. They also contribute to the velvety and smooth texture of the cornbread.
Kosher salt: It is a pivotal seasoning in this recipe, adding a well-balanced and savory note. Its coarse texture enhances the overall taste and mouthfeel.
The butter: Unsalted butter is melted and added to the batter for a rich and buttery flavor. Its smooth texture ensures a moist and tender outcome, elevating the dish’s richness.*
Granulated sugar: Adds a delicate sweetness to the cornbread, harmonizing all the flavors. Its fine crystals also contribute to the texture and overall taste of the dish.**
The stone-ground cornmeal: It brings a distinct texture and flavor to this recipe. Its coarse grind adds a pleasant crunch and earthy essence to the dish.
Buttermilk: Adds tanginess, richness, and moisture to the cornbread. Its acidity also enhances the leavening agents’ effectiveness.
For Creamy Butter Topping
The unsalted butter: Softened and added to the topping, it creates a creamy and indulgent base for the dish.
Ground cinnamon: This warm and aromatic spice adds depth to the topping, creating a well-rounded flavor experience. Its earthy and sweet undertones complement the other ingredients perfectly.
Honey: A natural sweetener that adds richness and complexity to the topping. Its golden hue and floral notes contribute to the overall indulgent experience.
Vanilla extract: Provides a fragrant and sweet aroma, elevating the dish with its warm and floral notes. It helps balance out the other flavors, adding depth and sophistication to the topping.
Step by Step Instructions
Making Hatchet Hall Cornbread is easy and only requires a few simple steps.
- Preheat the oven to 425 degrees Fahrenheit and place two 3.5-inch cast iron skillets inside to heat.
- In a large bowl, combine the flour, cornmeal, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together the buttermilk, eggs, and melted butter.
- Pour the wet ingredients into the dry ingredients, stirring until just combined.
- Carefully remove the hot skillets from the oven with oven mitts, then tilt and distribute oil to coat the bottoms and sides. Divide the batter between the skillets, allowing it to sizzle.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Take the hot skillets out of the oven, let the cornbread cool briefly, then slice and serve.
Follow this to prepare Creamy Butter Topping:
- Combine the softened butter and honey in a medium bowl, blending with a rubber spatula until achieving a creamy and smooth texture.
- Introduce the ground cinnamon, vanilla extract, and salt to the mix. Stir until all components meld seamlessly, presenting a uniform color without any lingering streaks.
- Transfer the tantalizing cinnamon butter into a sealed jar, allowing it to chill in the fridge, patiently waiting for its moment to shine as the crowning glory atop your cornbread.
- When the cornbread emerges, golden and warm, generously slather it with the luscious cinnamon butter topping. Serve promptly and relish in the delightful combination of flavors.
Notes
Here are a few tips for making the perfect Hatchet Hall Cornbread:
– Make sure to preheat the oven before baking the cornbread.
– Grease the skillet with butter or vegetable oil to prevent the cornbread from sticking.
– Use a whisk to mix the dry and wet ingredients.
– Don’t over-mix the batter. You want it to be just combined.
– Bake the cornbread until it’s golden brown.
– Serve the cornbread warm with butter, honey, or your favorite topping.
Nutrition Information
Calories: 230
Total Fat: 10g
Saturated Fat: 6g
Cholesterol: 45mg
Sodium: 220mg
Potassium: 150mg
Carbohydrates: 32g
Fiber: 1g
Sugar: 12g
Protein: 5g
How to Store Hatchet Hall Cornbread?
Hatchet Hall Cornbread can be stored in an airtight container at room temperature for up to 3 days. It can also be frozen for up to 3 months.
Variations
Here are a few variations of Hatchet Hall Cornbread that you can try:
- Cheesy Cornbread: Add 1/2 cup of shredded cheese to the batter for a cheesy twist.
- Jalapeno Cornbread: Add 1/4 cup of diced jalapenos to the batter for a spicy kick.
- Honey Cornbread: Add 1/4 cup of honey to the batter for a sweet twist.
- Cheddar Bacon Cornbread: Add 1/2 cup of shredded cheddar cheese and 1/4 cup of cooked and crumbled bacon to the batter for a savory twist.
- Apple Cinnamon Cornbread: Add 1/2 cup of diced apples and 1 teaspoon of ground cinnamon to the batter for a fall-inspired twist.
- Cranberry Orange Cornbread: Add 1/2 cup of dried cranberries and 1 teaspoon of orange zest to the batter for a citrusy twist.
Equipment
- Oven
- A large bowl
- Rubber spatula
- measuring cup
Ingredients
- 2 cups of bread flour or all-purpose flour: A foundational element the all-purpose flour provides structure and thickness to the recipe. Its neutral taste ensures a versatile canvas for other flavors to shine, creating a satisfying texture.
- 4 large eggs: Serving as a binding agent the eggs contribute to the structure and richness of the dish. Their yolks add a velvety and smooth texture, enhancing the overall decadence.
- 2 teaspoons kosher salt: Acting as a pivotal seasoning kosher salt elevates the flavors, adding a well-balanced and savory note. Its coarse texture enhances the overall taste and mouthfeel.
- 1 cup unsalted melted butter: Offering a luxurious and indulgent base the melted unsalted butter imparts a rich buttery flavor. Its smooth texture ensures a moist and tender outcome, elevating the dish’s richness.
- 1/2 cup white granulated sugar: Infusing a delicate sweetness granulated sugar provides a balanced sweetness that harmonizes the flavors. Its fine crystals contribute to the texture and overall taste.
- 4 cups stone-ground cornmeal: A rustic and hearty addition stone-ground cornmeal brings a distinct texture and flavor. Its coarse grind adds a pleasant crunch and earthy essence to the dish.
- 4 cups almond milk or buttermilk: Adding a tangy richness buttermilk not only serves as a liquid component but also contributes to the dish’s overall moisture and tenderness. Its acidity enhances the leavening agents’ effectiveness.
- 4 teaspoons baking powder: A leavening agent baking powder contributes to the recipe’s rise and fluffiness. It ensures a light and airy texture in the final product.
- 2 teaspoons baking soda: Another leavening agent baking soda works in tandem with buttermilk to create a delicate rise and contribute to the overall tenderness of the dish. It also aids in balancing acidity.
- 1 cup softened unsalted butter: A decadent and creamy foundation the softened unsalted butter adds richness and a velvety texture to the mixture. Its creamy consistency ensures a smooth incorporation into the recipe, contributing to a luscious mouthfeel.
- Pinch of kosher salt: Acting as a flavor enhancer the pinch of kosher salt heightens the taste profile, adding a balanced and savory note. Its coarse texture provides a satisfying contrast, enhancing the overall flavor experience.
- 1/2 teaspoon ground cinnamon: Infusing a warm and aromatic essence the ground cinnamon adds a layer of comforting spice. Its earthy and sweet undertones complement the other ingredients, creating a harmonious blend of flavors.
- 1/2 cup pure honey: A natural sweetener the honey contributes a rich and nuanced sweetness. Its golden hue and floral notes add depth to the mixture, creating a well-rounded and indulgent flavor.
- 1/2 teaspoon pure vanilla extract: Providing a fragrant and sweet aroma the vanilla extract adds a delightful depth to the mixture. Its warm and floral notes enhance the overall sensory experience, elevating the dish with a touch of sophistication.
Instructions
- Preheat the oven to 425 degrees Fahrenheit and place two 3.5-inch cast iron skillets inside to heat.
- In a large bowl, combine the flour, cornmeal, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together the buttermilk, eggs, and melted butter.
- Pour the wet ingredients into the dry ingredients, stirring until just combined.
- Carefully remove the hot skillets from the oven with oven mitts, then tilt and distribute oil to coat the bottoms and sides. Divide the batter between the skillets, allowing it to sizzle.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Take the hot skillets out of the oven, let the cornbread cool briefly, then slice and serve.
- Combine the softened butter and honey in a medium bowl, blending with a rubber spatula until achieving a creamy and smooth texture.
- Introduce the ground cinnamon, vanilla extract, and salt to the mix. Stir until all components meld seamlessly, presenting a uniform color without any lingering streaks.
- Transfer the tantalizing cinnamon butter into a sealed jar, allowing it to chill in the fridge, patiently waiting for its moment to shine as the crowning glory atop your cornbread.
- When the cornbread emerges, golden and warm, generously slather it with the luscious cinnamon butter topping. Serve promptly and relish in the delightful combination of flavors.
Notes
- Make sure to preheat the oven before baking the cornbread.
- Grease the skillet with butter or vegetable oil to prevent the cornbread from sticking.
- Use a whisk to mix the dry and wet ingredients.
- Don’t over-mix the batter. You want it to be just combined.
- Bake the cornbread until it’s golden brown.
- Serve the cornbread warm with butter, honey, or your favorite topping.
Nutrition
Frequently Asked Questions
These are some of the frequently asked questions about Hatchet Hall Cornbread:
How do I make a vegan version of Hatchet Hall Cornbread?
To make a vegan version of Hatchet Hall Cornbread, simply substitute the eggs with flax eggs and the butter with vegan butter or oil.
Can I make Hatchet Hall Cornbread in a regular baking pan?
Yes, you can make Hatchet Hall Cornbread in a 9×13-inch baking pan. Bake the cornbread for 30-35 minutes, or until golden brown.
Can I make Hatchet Hall Cornbread gluten-free?
Yes, you can make Hatchet Hall Cornbread gluten-free by substituting the all-purpose flour with a gluten-free all-purpose flour blend.
Can I add other ingredients to Hatchet Hall Cornbread?
Yes, you can add other ingredients such as cheese, jalapenos, honey, bacon, apples, cinnamon, cranberries, and orange zest to the batter for a unique twist.
How long does Hatchet Hall Cornbread last?
Hatchet Hall Cornbread will last for up to 3 days when stored in an airtight container at room temperature. It can also be frozen for up to 3 months.
Can I make Hatchet Hall Cornbread ahead of time?
Yes, you can make Hatchet Hall Cornbread ahead of time and store it in the refrigerator for up to 3 days.
Conclusion
In conclusion, Hatchet Hall Cornbread is a classic Southern staple. It’s an easy-to-make side dish that’s full of flavor, and it’s a great way to use up any leftover cornmeal you might have.
All you need are a few simple ingredients and you’ll have a delicious side dish in no time.
If you’re looking for a delicious and easy-to-make side dish, Hatchet Hall Cornbread is a great option.
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Lori Walker is a passionate dietitian and food lover. She offers simple and nutritious recipes that don't take long to cook. In addition to sharing delicious dishes, she also shares useful advice on saving time and money in the kitchen. She believes that with a bit of creativity, anyone can make healthy meals that won't break the bank. Read more