Key Ingredient

The Loutrel’s Cornbread

By: Hannah Lee Leidy
The Loutrel Cornbread piece with butter on a plate

At downtown Charleston’s Loutrel, homey comforts are offered in luxurious presentation. From the candles perfuming the space with the hotel’s signature scent to the cushy assortment of couches and armchairs in the lobby and dining room, the hotel offers guests a dreamy home away from home. This concept applies, too, to the menu, comprised of dishes made from premium ingredients.

A favorite among staff and guests, the cornbread is prepared using Altman Farm’s cornbread mix as its base. A runner up in Garden & Gun‘s 2021 Made in the South food awards, Altman Farm creates specialty-made quick mixes and breadings using heirloom corn varieties grown and milled on a small farm in Florence, South Carolina.

“People want to know what product we’re using, and I love to tell them about the product and [Altman Farm’s] story,” Executive Chef Aaron Sagendorf says. He believes that being able to share that personal touch is what helps set the Loutrel experience apart from other hotels.

recipe heading-plus-icon


Serves 10

  • 4 cups Altman Farm Cornbread Mix
  • ¼ cup buttermilk
  • 4 ounces cream cheese, softened
  • 2 eggs
  • 12 tablespoons butter
  • 2 tablespoons sugar
  • 1 tablespoon olive oil
  • 2 teaspoons salt
  1. Preheat oven to 350 degrees. In a medium bowl, combine Altman Farm Cornbread Mix with all ingredients into a smooth batter and no dry spots remain. Butter a 10-inch cast iron skillet or cake pan and bake until golden brown on top and toothpick comes out clean, about 30 minutes.

Learn more about the partnership between Altman Farm and the Loutrel here.

  • Recipe By
    Aaron Sagendorf, The Loutrel in Charleston

Leave a Reply

Be the first to comment.