Hatchet Hall’s famous cornbread is a delectable treat and is a staple on the menu of Hatchet Hall, a renowned restaurant and bar in Los Angeles known for its Southern-inspired cuisine.
The perfectly balanced combination of sweet and savory flavors in this cornbread has made it a fan favorite among customers. Hatchet Hall’s cornbread-making procedure has been perfected over the years, and now you can recreate it in your own kitchen!
Follow this easy-to-follow guide to impress your family and friends with a taste of Hatchet Hall’s iconic cornbread. Let’s get started!
What is Hatchet Hall Cornbread?
Hatchet Hall Cornbread is a traditional Southern-style cornbread that has been elevated to a whole new level. The cornbread boasts a golden crust with a soft and moist center, making it melt-in-your-mouth delicious.
Made with simple ingredients that are easily available in any kitchen, this cornbread is perfect for any occasion. Whether it’s a backyard barbecue or a cozy family dinner, Hatchet Hall Cornbread is sure to satisfy everyone.
It’s also versatile and can be served as a side dish, snack, or even as a dessert with a dollop of whipped cream and some fresh berries.
How Does It Taste Like?
Hatchet Hall Cornbread has a unique texture, thanks to the combination of cornmeal and all-purpose flour. It’s slightly sweet with a subtle tang from the buttermilk and a taste from the vegetable oil.
The addition of just enough sugar brings out the natural sweetness of corn, making this bread a perfect balance of flavors. It’s light, and airy and has a great texture that will leave you wanting more.
The perfect amount of salt balances out the sweetness and enhances all the flavors in this simple yet delicious cornbread.
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Ingredients
- Cornmeal: Cornmeal is the main ingredient in this cornbread. It adds a deliciously grainy texture and a slightly sweet flavor to the bread.
- All-purpose flour: The combination of all-purpose flour with cornmeal makes for a perfectly balanced blend, giving the cornbread a light and fluffy texture.
- Granulated sugar: Just enough sugar to enhance the sweetness of the bread without overpowering the corn flavor.
- Salt: Salt is essential to balance out the sweetness and enhance all the flavors.
- Baking powder: Baking powder gives the bread its rise and helps it become light and airy.
- Milk: Milk adds moisture to the batter, making sure your cornbread turns out soft and moist every time.
- Vegetable oil: This adds a rich and buttery flavor to the cornbread.
- Eggs: Eggs act as a binding agent and help hold all the ingredients together. They also add moisture and richness to the bread.
Step by Step Directions
Step 1
Preheat the oven
Preheat your oven to 375°F (190°C) and prepare a 9×13 inch baking pan by lightly greasing it with butter or oil.
Step 2
Mix dry ingredients
In a large mixing bowl, combine the all-purpose flour, cornmeal, sugar, baking powder, and salt. Mix well until all the ingredients are well combined.
Step 3
Add wet ingredients
In a separate bowl, whisk together the eggs, milk, and vegetable oil until well combined.
Step 4
Combine dry and wet ingredients
Pour the wet mixture into the dry mixture and stir until just combined. Make sure not to overmix as this can result in dense and tough cornbread.
Step 5
Bake
Pour the batter into the prepared baking pan and smooth out the surface with a spatula. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Step 6
Cool and Serve
Let the cornbread cool for 10-15 minutes before slicing and serving. Serve warm with butter or your favorite spread.
Tips
- For a sweeter cornbread, you can add an extra sugar to the batter.
- To make a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend and make sure to use gluten-free baking powder.
- You can also add in some shredded cheese, jalapenos, or corn kernels.
- For a crispier crust, bake the cornbread in a cast iron skillet instead of a baking pan.
Nutrition Information
How to store Hatchet Hall Cornbread?
To ensure your cornbread stays fresh and flavorful, it’s important to store it properly. After the cornbread has completely cooled down, wrap it tightly in plastic wrap or an airtight container before storing it in the refrigerator. Properly stored Hatchet Hall Cornbread can last up to 3-4 days.
If you have leftovers that you want to freeze, wrap the cornbread slices in plastic wrap or aluminum foil and store them in an airtight container or freezer bag.
Frozen Hatchet Hall Cornbread can last up to 3 months. To reheat, thaw in the refrigerator overnight and bake in a preheated oven for 5-10 minutes until warm.
What other substitute can I use in Hatchet Hall Cornbread?
Here are a few substitutes you can use in Hatchet Hall Cornbread:
- Instead of vegetable oil, you can use melted butter or coconut oil.
- For a dairy-free version, replace the milk with almond milk or another non-dairy alternative.
- You can also try using honey or maple syrup as a sweetener instead of granulated sugar for a twist on traditional cornbread.
- If you don’t have baking powder, you can make a DIY substitute by mixing 1/2 teaspoon of cream of tartar with 1/4 teaspoon baking soda.
- If you prefer a denser texture, you can substitute half of the all-purpose flour with whole wheat flour.
Hatchet Hall Cornbread Recipe
Equipment
- Spatula, etc
Ingredients
- 2 cups of meticulously sifted all-purpose flour
- 2 cups of velvety milk
- 1 1/3 cup of divine granulated sugar
- 2 cups of golden cornmeal
- 7 tablespoons of heavenly baking powder
- 2 large free-range eggs
- 6 teaspoons of artisanal salt
- 2/3 cup of premium vegetable oil
Instructions
- Preheat the oven to 375°F (190°C). Meanwhile, lightly grease a 9×13-inch baking pan with butter or oil.
- In a spacious mixing bowl, combine all-purpose flour, cornmeal, sugar, baking powder, and salt. Mix these ingredients together until they are well blended.
- In a separate bowl, whisk together eggs, milk, and vegetable oil until they are thoroughly combined.
- Pour the wet mixture into the dry mixture a little at a time. Stir gently until all ingredients are incorporated, being careful not to overmix as this can result in dense and tough cornbread.
- Transfer the batter onto the prepared baking pan and use a spatula to smooth the surface. Place it in the preheated oven and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Once done, remove from the oven and let it cool for 10-15 minutes before slicing and serving.
Notes
- For a sweeter cornbread, you can add an extra sugar to the batter.
- To make a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend and make sure to use gluten-free baking powder.
- You can also add in some shredded cheese, jalapenos, or corn kernels.
- For a crispier crust, bake the cornbread in a cast iron skillet instead of a baking pan.
FAQs
Can I make this cornbread without eggs?
Yes, you can substitute eggs with flaxseed meal or applesauce in equal amounts for a vegan version.
What makes Hatchet Hall Cornbread different from other cornbreads?
The combination of ingredients and the baking method used gives this cornbread its unique texture and flavor. The use of both cornmeal and all-purpose flour, along with buttermilk and vegetable oil, creates a light and fluffy bread that is not too dense or crumbly.
What are the health benefits of this cornbread?
Hatchet Hall Cornbread is a great source of dietary fiber, which can aid in digestion and help keep you feeling full longer. It also contains essential nutrients such as iron, calcium, and vitamin B6. The use of cornmeal also provides a good amount of antioxidants and minerals such as potassium and magnesium.
Conclusion
Thank you for trying out our Hatchet Hall Cornbread! We hope you enjoyed it as much as we did.
Please share this article with your friends and family so they can make and consume this delicious cornbread too. And don’t forget to leave us a review and let us know how it turned out for you!
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Dr. Leah Alexander, M.D., is a board-certified Pediatrician in New Jersey and has been working at Elizabeth Pediatric Group of New Jersey since 2000.
She also has a passion for culinary arts that extends beyond the medical realm. After completing culinary school at the French Culinary Institute, she started Global Palate, LLC, a catering firm, in 2007. She ran her own six-year-old catering company and served small group parties as an owner and executive chef.