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Hatchet Hall Cornbread Copycat Recipe

Hatchet Hall Cornbread Recipe

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.
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Author: Dr. Leah Alexander
Course: Appetizer
Cuisine: American
Prep Time: 17 minutes
Cook Time: 35 minutes
Total Time: 52 minutes
Servings: 4
Calories: 219kcal


  • bowls
  • baking sheet
  • Spatula, etc


  • 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


  • 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.


  • 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.
Keyword: Hatchet Hall Cornbread Recipe