This surprising ingredient makes cornbread perfect, says the golf club chef

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Around this time of year, as the weather turns colder and families plan their festive Thanksgiving celebrations across the country, cornbread rushes to the forefront of many people’s minds. In the South, however, baked soul food is always in play. Just ask Eric DaRin, the chief executive at Atlanta Athletic Club (AAC), which states “cornbread is not just a dish; it’s a favorite Southern staple.”

Given that AAC is located in the heart of Georgia, cornbread is a staple—both on the menu in the clubhouse restaurant and served at a number of AAC events—and also takes many forms throughout the year. As Chef DaRin admits, mini cornbread muffins are a perennial favorite at lunch and dinner, though the club doesn’t shy away from incorporating cornbread into entrees, such as a cornbread skillet topped with house-made chili. “It’s a cute couple that celebrates Southern flavors,” he says.

Chef DaRin’s personal journey with cornbread began more than 20 years ago, when he first experimented with different combinations of ingredients, searching for the perfect recipe. After two years of trial and error, DaRin found that only a handful of ingredients were necessary if the desired result was “cornbread that’s soft and fluffy on the inside with a slightly crunchy exterior.” He’s the first to admit that Southern cuisine often emphasizes indulgence over health, which is why he chooses to seek out high-quality ingredients, namely rich cultured buttermilk; premium, self-rising cornmeal; and – surprisingly – Duke’s Mayonnaise. “Adding mayonnaise is the secret weapon in my cornbread,” he reveals.

If you’ve ever had a truly exceptional piece of cornbread, you can assume that creating it requires a high level of skill and years of experience. Truth be told, baking delicious cornbread is a lot easier than that. “Contrary to popular belief,” says Chef DaRin, “cornbread is a quick bread, meaning that with a handful of simple ingredients, creating a delicious version is extremely simple.

“With quality ingredients and careful preparation,” he continues, “you can create a truly delicious, fluffy and satisfying cornbread at home.”

Here, we share Chef DaRin’s recipe—the same bread that members and guests enjoy every day at the Atlanta Athletic Club.

Atlanta Athletic Club Cornbread

The yield is about 12 pieces

Ingredients:

3 cups self-rising cornmeal
4 whole eggs
2 cups of buttermilk
0.5 cup of Duke mayonnaise
0.5 cup of sugar
4 oz. butter (melted)

Method:

In a large mixing bowl, combine the cornmeal, sugar, eggs and buttermilk. Stir until well combined.

Add the mayonnaise and mix until fully incorporated. Then gently whisk in the melted butter until combined.