Executive Chef, The Hive at 21c
The Hive represents James Beard Award Nominee and Arkansas native chef Matthew McClure’s take on the “High South” – his home state’s distinct culinary identity—in dishes like Sorghum-Roasted Duck with hominy grits, and a wood-fired Hog Chop with Ralston Rice. McClure was born and raised in Little Rock, Arkansas, where hunting, fishing and his grandmother’s cooking ignited his passion for food. In 2012, he joined the opening team of The Hive. A James Beard Award semifinalist for the “Best Chef: South” category consecutively from 2014 to 2019, McClure is also an active member of the Southern Foodways Alliance and supporter of No Kid Hungry.
A true classic at The Hive, executive chef Matthew McClure’s buttermilk cornbread will win over even the pickies of eaters. Enjoy!
- 2 cups cornmeal
- 1/2 cup all purpose flour
- 1 teaspoon baking soda
- 2 Tablespoons lard
- 2 teaspoons kosher salt
- 2 eggs
- 2 cups buttermilk
Preheat oven to 425°. Place lard in a cast iron skillet to preheat. Sift together cornmeal, flour, soda and salt into a large bowl. In a small bowl, beat eggs and buttermilk together; add to dry mix. Stir well until all dry ingredients are incorporated. Add melted lard to mix and stir well, leaving a small amount of the melted lard in the skillet. Pour cornbread mixture into the hot cast iron skillet (the same pan that the lard was melted in). Make sure there is a thin layer of residual lard in the pan. This will ensure a crisp crust. Bake at 425° for 25-30 minutes. Serve hot and enjoy.