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Hatchet Hall Cornbread Recipe

Hatchet Hall Cornbread Recipe

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.
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Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Course: Side Dish
Cuisine: American
Keyword: Hatchet Hall Cornbread Recipe
Servings: 4 Servings
Calories: 866kcal
Author: Bex Smith

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

– 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

Calories: 866kcal
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