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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Servings: 4
Calories: 219kcal
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.