{I am mainly looking into it to see if it changes the texture and how it bakes in a batch cornbread compared to adding extra sugar since my husband prefers sweeter cornbread than I do. So I make two separate pans of it and mine comes out fine, the one with extra sugar rises on the sides, in the middle is still somewhat raw after 20-25 minutes in the oven.}[/QUOTE]
Hi, Chasing Hawk,
Haven't tried powdered honey, I've seen Augason's for sale at the store in #10 cans, wish they had smaller sample sizes.
For your cornbread, I have two ideas. The first is to replace some of the liquid with egg white, this will help firm up the cornbread while still providing steam in the early stage of baking. The other thing that might work is to replace a small amount of the flour with coconut flour. Coconut flour absorbs large amounts of liquids and just might counteract the effect of the larger proportion of sugar in the recipe.