cooking hints?
 

I made some corn bread from two jiffy packages in a meatloaf pan. I tried making one once and it was perfect.

Since I doubled the amount I lowered the temp from 400 to 350...I also added some honey.

I nearly doubled the time. I stuck a toothpick and it came out clean.

As soon as I took it out I tried to dump the corn bread loaf out and the top half came out leaving the bottem half stuck...it's a brand new loaf pan so it does not stick. What did I do wrong?

Re: cooking hints?
 

The honey. You can't cook honey, even if you mix it in something. It's too heavy.

Re: cooking hints?
 

maybe I can drizzle some on the top?

Re: cooking hints?
 

After it's done cooking, yes!! That's good!! I like honey on stuff.

Re: cooking hints?
 

I usually just mix butter with honey, but I thought it would be nice to get the flavor into the batter

Re: cooking hints?
 

I could be wrong (you didn't read that), but I've never seen a recipe call for baking with honey in anything except ham, but if you've ever done that, you see what happens to the honey.

Re: cooking hints?
 

I make bread with honey all the time and don't have a problem.

Re: cooking hints?
 

Maybe the difference is corn meal?

How do you mix it in? Do you just pour (can you pour honey?) it and mix it?

Re: cooking hints?
 

Depending on what type of honey I have on hand (my favorite being the raw honey that isn't liquid) liquid honey I would add to the oil and water then mix it into the water. Solidified honey I would mix in by hand into the dry ingredients, before I added the liquid ingredients so that it is thoroughly mixed. This can take sometime.

I have also made pancakes with honey. That I just put in my blender and whip the batter up slowly (you can do that with a vitamix the slowest and fastest blender out there). Then I cook them on a girdle with no problems.

Re: cooking hints?
 

I make homemade cornbread and only use honey or succanut for sweetners. I don't have any cornbread left over either.