Cornbread is a type of bread made with cornmeal, and it is popular in many parts of the world. It is especially popular in the United States, where it is often served with meals such as chili or stew.
Hatchet Hall Cornbread is a classic recipe that has been around for generations. It’s moist, flavorful, and easy to make. In this article, we’ll explore what makes this recipe so special, why you’ll love it, and how to make it at home. Let’s get started!
What is Hatchet Hall Cornbread?
Hatchet Hall is a restaurant located in Los Angeles, California known for its modern take on traditional American cuisine. One of their signature dishes is their famous cornbread, which has become a fan favorite among diners.
Hatchet Hall Cornbread is a traditional Southern cornbread recipe that is made with a combination of cornmeal, butter, eggs, and buttermilk. It’s a moist, flavorful bread that can be made in a skillet or baking dish.
This recipe also features a slightly sweet and tangy flavor, thanks to the addition of molasses and buttermilk. The result is a delicious cornbread that pairs perfectly with chili, stew, or a variety of other dishes.
Why You’ll Love this Hatchet Hall Cornbread?
There are many reasons why you’ll love this Hatchet Hall Cornbread recipe. For starters, it’s an easy recipe that requires minimal effort. All you need to do is mix the ingredients together and bake it in your oven.
Additionally, the bread is moist and flavorful, thanks to the combination of ingredients. It also features a slightly sweet and tangy flavor, which makes it a great accompaniment to a variety of dishes.
Finally, this recipe is a great way to get your family to enjoy the classic taste of cornbread.
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How Does It Taste Like?
Hatchet Hall Cornbread has a slightly sweet and tangy flavor, thanks to the addition of molasses and buttermilk. The cornmeal adds a pleasant crunch to the bread, and the butter helps to keep it moist and flavorful.
The result is a delicious and comforting bread that pairs perfectly with chili, stew, or a variety of other dishes.
Ingredients
For the Cornbread:
All-Purpose Flour: This is the main ingredient in the cornbread and provides a light and fluffy texture. It also helps to bind the ingredients together.
Ground Cornmeal: This gives the cornbread its hearty, rustic flavor and slightly gritty texture.
Melted Unsalted Butter: Adding melted butter to the bread batter contributes to a rich, buttery taste and moistness.
Granulated Sugar: This adds a touch of sweetness to balance out the savory notes in the bread.
Egg: Eggs are important for binding the ingredients together and contributing to the structure of the cornbread.
Kosher Salt: This enhances the overall flavor profile with a savory note.
Baking Soda: It reacts with the buttermilk to ensure proper leavening and a tender crumb.
Baking Powder: This leavening agent contributes to the bread’s rise and fluffiness.
Buttermilk: The acidity in the buttermilk helps with leavening and adds a tangy flavor to complement the sweetness.
For the Creamy Butter:
Pure Honey: Infusing natural sweetness and floral notes into the butter.
Kosher Salt: Balancing the sweetness and adding a hint of savory flavor.
Softened Unsalted Butter: This offers a smooth and creamy texture to the butter.
Ground Cinnamon: Adding a warm and comforting spice element to the butter.
Vanilla Extract: Introducing a subtle, aromatic vanilla flavor.
Step by Step Directions
Step 1: Preheat the Oven:
Preheat your oven to 375°F (190°C) so it’s ready when you need to bake the cornbread.
Step 2: Make the Batter:
In a medium-sized mixing bowl, combine the all-purpose flour, ground cornmeal, melted unsalted butter, granulated sugar, egg, kosher salt, baking soda, baking powder and buttermilk. Stir until well combined and no lumps remain in the batter.
Step 3: Grease your Pan:
Grease a 9-inch skillet or baking dish with butter to prevent the cornbread from sticking to the pan while it bakes.
Step 4: Bake:
Pour the batter into the greased skillet or baking dish and bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Step 5: Prepare the Creamy Butter:
While the cornbread is baking, prepare the creamy butter by mixing together pure honey, kosher salt, softened unsalted butter, ground cinnamon and vanilla extract in a small bowl.
Step 6: Let it Cool:
Once the cornbread is done baking, remove it from the oven and let it cool for 5 minutes before serving.
Step 7: Serve and Enjoy:
Serve the warm cornbread with a dollop of creamy butter on top. Enjoy your delicious Hatchet Hall Cornbread!
Tips
– For a crunchy top, sprinkle the batter with additional cornmeal before baking.
– For a sweeter cornbread, add an additional tablespoon of sugar to the batter.
– For more flavor, add 1/2 cup of shredded cheddar cheese to the batter before baking.
– For a gluten-free version, replace the all-purpose flour with an equal amount of gluten-free flour blend.
– If you don’t have buttermilk on hand, you can make a substitute by combining 1 cup of milk with 1 tablespoon of white vinegar or lemon juice.
Nutrition Information
One serving of Hatchet Hall Cornbread contains
How to store Hatchet Hall Cornbread?
Allow the cornbread to cool completely before storing. Place the cornbread in an airtight container or wrap it in plastic wrap and store at room temperature for up to 3 days.
If you want to store it for longer, place it in the refrigerator for up to 5 days.
What other Substitute can I use in Hatchet Hall Cornbread?
If you don’t have buttermilk on hand, you can substitute it with:
– Plain yogurt
– Sour cream
– Milk and vinegar
– Milk and lemon juice
– Milk and cream of tartar
If you don’t have Honey, you can substitute it with:
– Maple syrup
– Brown sugar
– Dark corn syrup
– Golden syrup
Equipment
- oven
- 2 cast Iron Skillet
- Mixing Bowls
- Measuring Cup
Ingredients
For the Cornbread:
- 1/2 cup All-Purpose Flour – Providing a light and fluffy texture to the cornbread.
- 1 cup Ground Cornmeal – Infusing a hearty rustic flavor and slightly gritty texture.
- 1/2 Stick Melted Unsalted Butter – Incorporating a rich buttery taste and moistness to the cornbread.
- 2 tbsp Granulated Sugar – Adding a touch of sweetness to balance the savory notes.
- 1 large Egg – Binding the ingredients together and contributing to the structure of the cornbread.
- 1/2 tsp Kosher Salt – Enhancing the overall flavor profile with a savory note.
- 1/2 tsp Baking Soda – Reacting with the buttermilk to ensure proper leavening and a tender crumb.
- 1 tsp Baking Powder – A leavening agent that contributes to the bread’s rise and fluffiness.
- 1 cup Buttermilk – Providing acidity for leavening and a tangy flavor to complement the sweetness.
For the Creamy Butter:
- 2 tbsp pure Honey – Infusing a natural sweetness and floral note to the butter.
- Pinch of Kosher Salt – Balancing the sweetness and enhancing the overall flavor complexity of the creamy butter
- 1/2 Stick softened Unsalted Butter – Offering a smooth and creamy texture to the butter.
- 1/8 tsp Ground Cinnamon – Adding a warm and comforting spice element to the butter.
- 1/8 tsp Vanilla Extract – Introducing a subtle aromatic vanilla flavor.
Instructions
- Preheat your oven to 375°F (190°C).
- In a medium-sized mixing bowl, combine the all-purpose flour, ground cornmeal, melted unsalted butter, granulated sugar, egg, kosher salt, baking soda, baking powder and buttermilk.
- Stir until well combined and no lumps remain in the batter.
- Pour the batter into a greased 9-inch skillet or baking dish.
- Bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- While the cornbread is baking, prepare the creamy butter by mixing together pure honey, kosher salt, softened unsalted butter, ground cinnamon and vanilla extract in a small bowl.
- Once the cornbread is done baking, remove it from the oven and let it cool for 5 minutes.
- Serve the cornbread warm with a dollop of creamy butter on top.
- Enjoy your delicious Hatchet Hall Cornbread!
Notes
Nutrition
Frequently Asked Questions
Can I freeze Hatchet Hall Cornbread?
Yes, you can freeze Hatchet Hall Cornbread. Place the cooled cornbread in an airtight container or wrap it in plastic wrap and place it in the freezer for up to 3 months.
Does Hatchet Hall Cornbread contain gluten?
The traditional recipe for Hatchet Hall Cornbread does contain gluten. However, it can be made gluten-free by substituting the all-purpose flour with a gluten-free flour blend.
Can I make this recipe without eggs?
Yes, you can make this recipe without eggs. Simply omit the eggs and add an additional 1/4 cup of buttermilk or milk instead.
Can I use a different type of milk in this recipe?
Yes, you can use a variety of different milks in this recipe, such as almond milk, oat milk, coconut milk, or soy milk.
Conclusion
Hatchet Hall Cornbread is a classic Southern recipe that is easy to make and full of flavor. It’s moist, slightly sweet, and perfect for pairing with a variety of dishes.
Using a combination of cornmeal, butter, eggs, and buttermilk, this recipe is sure to be a hit with your family.
With a few simple ingredients and minimal effort, you can have a delicious cornbread that is sure to please.