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

Cook Time 30

Total Time 40

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

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.

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.