This surprising ingredient makes cornbread perfect, according to a golf-club chef

Welcome to Clubhouse Eats, where we celebrate the game’s most delectable food and drink. Hope you brought your appetite.

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Around this time of the year, as the weather grows colder and families plan their festive celebrations of gratitude all around the country, cornbread rushes to the forefront of many people’s minds. In the South, however, the soulful baked good is always in play. Just ask Eric DaRin, the executive chef at Atlanta Athletic Club (AAC), who declares “cornbread is not just a dish; it’s a cherished Southern staple.”

Given that the AAC is set in the heart of Georgia, cornbread is a regular — both on the menu at the club’s restaurant and served at a variety of AAC events — and it takes numerous forms throughout the year, too. As Chef DaRin acknowledges, 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 homemade chili. “It’s a delightful pairing 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 discovered that only a handful of ingredients were imperative if the desired outcome was “cornbread that is soft and fluffy on the inside with a slightly crispy exterior.” He’s the first to acknowledge that Southern cuisine often emphasizes indulgence over healthfulness, which is why he chooses to seek out high-quality ingredients, namely rich cultured buttermilk; premium, self-rising cornmeal; and — surprisingly — Duke’s mayonnaise. “The addition of mayonnaise is the secret weapon in my cornbread,” he reveals.

Food

If you’ve ever had a truly exceptional piece of cornbread, you might presume that its creation requires a high level of skill and years of experience. Truth be told, baking delicious cornbread is much 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 delectable version is remarkably straightforward.

“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 Atlanta Athletic Club.

Atlanta Athletic Club’s Cornbread

Yields about 12 pieces

Ingredients:

3 cups self-rising cornmeal
4 whole eggs
2 cups buttermilk
0.5 cup Duke’s mayonnaise
0.5 cup 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 fold in the melted butter until just combined.

Pour the batter into a greased baking dish of your choice (cast iron, hotel pan, or muffin mold).

Bake at 350 degrees Fahrenheit until a toothpick inserted in the center comes out clean. Baking times may vary depending on the vessel used. For an extra touch, brush the cornbread with warm butter or drizzle with honey before serving.