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1149 Views 6 Replies 4 Participants Last post by  dagger
I like to add some honey to my recipes for corn bread and such but not sure if I'm under or over doing it, is there a standard amount for a given amount of Batter? Do you have a favorite brand or type, there are many choices. organic, natural, raw any difference?
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There are an almost unlimited range of honey.  What type of bees, what time of year, where the bees are collecting, and several more.  In the states Sue bee is a generic type of processed honey.  I like to use raw honey but like to know who collected it.  There are some nasty bee keepers out there.  One of the things that I consider important is the stability of the honey.  I believe this is somewhat dependent on sugar content. My favorite is Tupelo honey.  It is collected from bees that are using the Tupelo tree as a source.  The honey has a high sugar content and is very shelf stable.  Orange blossom will crystallize quickly.  They say that if you eat honey in an area it will help with allergens.

  Now about cornbread and hushpuppies.  Growing up if there was sugar or sweeteners in them they were called yankee cornbread and not very good.  
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Value-laden snide comments aside... the right amount to use is "to taste". :)
Really type of bees, aren't bumble bees the only ones to make honey.
Honey, sugar, molasses, and brown sugar are hygroscopic, meaning they attract and hold on to water molecules from their environment. You can see effects of hygroscopic ingredients when you leave a piece of hard candy on the counter overnight; in the morning it will be sticky because it has absorbed water from the air.

When you add a hygroscopic ingredient to a batter or a dough, it will immediately start to attract water molecules.

Honey, like all hygroscopic ingredients must be used in the correct ratio to flour and fat.

Honey is much more hydroscopic than sugar. The general rule is 1 cup of sugar = 1/2 cup of honey.

Too little of a hygroscopic ingredient, and you won't get good browning; texture will be crumbly; and product will be dry.

Too much of a hygroscopic ingredient will cause a baked batter to sink, cookies too spread; browning.will be rapid and deep.

When using honey in place of sugar or substituting part of the sugar with honey you have to consider the technique. For example, if you are making a cake using the creaming method, you wont be able to aerate the batter by beating butter and honey. You would need to use a two step recipe, rather than a creaming method.

Each ingredient in a recipe plays a specific role. If you understand the chemistry sugar plays in baking, you'll be able to successfully substitute other sweetness.
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Honey is supposed to be a liquid I think and would make a batter runny I think. Nor your post has given me something to think about. Jeffty corn bread mix tried adding honey and 2 tbs butter, it keeps it from drying out in a air fryer. Going to think amount of honey I add from now on not just going crazy
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