I baked cornbread on Tuesday to go with leftover soup for dinner. I baked it in a 6-well Nordic Ware pan that features 2 leaves, two different pumpkins, and two acorns. I reduced the temperature from 400 to 375F, since Nordic Ware gets hotter than a regular baking pan, and that was the right move. The baking time was only slightly longer, about 23 minutes as opposed to 21 minutes. There was slightly too much batter for the pan, so the muffins had borders around the designs. Probably, I should have used a dish to bake a separate seventh muffin. We do like the crusty exterior around each muffin.
I also baked five sub rolls, using my sub-roll perforated pan and a modified wholegrain version of the recipe that King Arthur sent with it when I bought it some years ago. The dough was not as wet this time, so I think that I should have held back part of the white flour. I also used honey and some buttermilk. I baked it at 425F for 12 minutes, but there was some burning on the bottom of the loaves, and also a lot of smoking in the oven, which happens when I grease the pan with Crisco, which melts through the holes and onto the oven floor. I will need to clean the oven tomorrow.
Next time, I will hold back some flour, check the baking loaves earlier, and possibly lower the temperature to 400F after putting them into the oven.
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