Honey and corn are a great combination. But trying to squeeze more honey flavor into honey cornbread got us in a sticky situation.
Why This Recipe Works
We scoured cookbooks looking for cornbread with true honey flavor and balanced sweetness and came up empty-handed. Most recipes were just regular, sugar-sweetened cornbread with a small amount of honey added. Adding more honey and eliminating the sugar improved flavor but made the bread sunken and wet. Adding more flour, with its structure-giving gluten, helped dry it out and reduce sinking. Tweaking the leavening finished the fix, and adjusting the oven temperature made for a tender, golden crust.
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