Hatchet Hall Cornbread Recipe

Hey, Welcome to the Hatchet Hall Cornbread Recipe. Hatchet Hall Cornbread is a rich, moist Southern-style cornbread baked with care and depth of flavor.

If you’ve ever dined at Hatchet Hall in Los Angeles, you already know how their cornbread steals the show.

I wanted to recreate that at home, and guess what? I nailed it! Today, I’m sharing the easiest way to make this indulgent recipe right in your kitchen.

Recipe Overview

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 8
Cuisine: American
Category: Bread/Dessert

History and Origin

Hatchet Hall is a Southern-inspired restaurant in Los Angeles, famous for its wood-fired dishes and rustic recipes. Their cornbread stands out for its deep flavor and perfect texture.

This cornbread recipe draws from traditional Southern roots but adds a gourmet twist that’s become a signature at Hatchet Hall. By the way, you can also try the Salpores de Arroz Recipe.

Ingredients

You will need the following ingredients to start making the Best Hatchet Hall Cornbread Recipe:

Equipment Needed

Also, gather the following equipment, as they are necessary to craft your Homemade Hatchet Hall Cornbread Recipe:

• Mixing bowls
• Whisk
• Cast iron skillet or baking dish
• Oven
• Measuring cups and spoons
• Rubber spatula

How to Make Hatchet Hall Cornbread Recipe

Step 1: Preheat and Prepare

Preheat your oven to 400°F (200°C). Position your cast iron skillet in the oven to heat it up as well.

Step 2: Mix Dry Ingredients

In a big mixing bowl, mix together the cornmeal, flour, baking powder, baking soda, salt, and sugar. Mix well.

Step 3: Whisk Wet Ingredients

In a separate bowl, whisk together buttermilk, eggs, melted butter, and honey until smooth.

Step 4: Combine Wet and Dry

Pour the wet ingredients into the dry ingredients. Mix until just combined. Do not overmix. If using, fold in corn kernels.

Step 5: Pour and Bake

Gently take the hot skillet out of the oven and apply a thin layer of grease to it. Pour the batter into the skillet. Cook for 25 to 30 minutes or until the surface is golden and a toothpick inserted comes out clean.

Step 6: Cool and Serve

Let the cornbread cool slightly before slicing. Serve warm with extra butter or honey.

Recipe Card

Hatchet Hall Cornbread Recipe

Welcome to the Hatchet Hall Cornbread Recipe. Hatchet Hall Cornbread is a rich, moist Southern-style cornbread baked with care and depth of flavor.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 8 people

Course: Dessert

Cuisine: American

Calories: 290

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup buttermilk
• 2 large eggs
• ½ cup unsalted butter melted
• ¼ cup honey
• ¼ cup sugar optional
• ½ cup corn kernels optional, fresh or frozen

Equipment

• Mixing bowls
• Whisk
• Cast iron skillet or baking dish
• Oven
• Measuring cups and spoons
• Rubber spatula

Method

 

Step 1: Preheat and Prepare

1. Preheat your oven to 400°F (200°C). Position your cast iron skillet in the oven to heat it up as well.

Step 2: Mix Dry Ingredients

1. In a big mixing bowl, mix together the cornmeal, flour, baking powder, baking soda, salt, and sugar. Mix well.
   

Step 3: Whisk Wet Ingredients

1. In a separate bowl, whisk together buttermilk, eggs, melted butter, and honey until smooth.
   

Step 4: Combine Wet and Dry

1. Pour the wet ingredients into the dry ingredients. Mix until just combined. Do not overmix. If using, fold in corn kernels.

Step 5: Pour and Bake

1. Gently take the hot skillet out of the oven and apply a thin layer of grease to it. Pour the batter into the skillet. Cook for 25 to 30 minutes or until the surface is golden and a toothpick inserted comes out clean.
   

Step 6: Cool and Serve

1. Let the cornbread cool slightly before slicing. Serve warm with extra butter or honey.

Notes

Let the cornbread cool completely before storing. Seal securely in foil or store in a sealed container. It stays fresh at room temperature for 2 days or refrigerated for up to 5 days.

Nutritional Information

Below, I have listed the nutritional information for the Hatchet Hall Cornbread Recipe:

Serving Suggestions

Hatchet Hall Cornbread Recipe pairs perfectly with smoky BBQ ribs, chili, or a hearty Southern stew.

You can also serve it simply with a pat of butter and a drizzle of honey for a cozy breakfast or snack. To achieve a restaurant-like atmosphere, consider adding whipped honey butter or jalapeño jelly on top.

Storage Tips

Let the cornbread cool completely before storing. Seal securely in foil or store in a sealed container. It stays fresh at room temperature for 2 days or refrigerated for up to 5 days.

Warm it up in the oven or microwave to achieve that freshly-baked warmth and texture. You can also freeze it for up to 2 months.

Conclusion

Hatchet Hall Cornbread is soft, buttery, and full of flavor. Making it at home brings restaurant-style comfort straight to your table. Whether you’re sharing it at a holiday meal or enjoying a slice with coffee, it’s a true Southern treasure.

With these words, we came to the end of this article. If you like this recipe, then please rate this post with 5 stars at the end of the FAQs section, and don’t forget to share it with your loved ones!

Happy Cooking!

Frequently Asked Questions (FAQs)

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