We recommend using finely ground cornmeal to give these the ideal texture.
Recipe information
Yield
Makes 8 servings
Ingredients
1/4 cup vegetable oil, plus more for pans
1 1/4 cups all-purpose flour
3/4 cup cornmeal
1/4 cup granulated sugar
1 1/2 teaspoon baking powder
3/4 teaspoon kosher salt
2 large eggs
1 cup whole milk
1/4 cup mild-flavored (light) molasses
1 tablespoon maple sugar or raw sugar
Preparation
Step 1
Heat oven to 325°F. Lightly oil two 5x2 1/2" loaf pans (or one 8 1/2x4 1/2" loaf pan). Whisk flour, cornmeal, granulated sugar, baking powder, and salt in a large bowl. Make a well in the center, add eggs, milk, molasses, and 1/4 cup oil; whisk in dry ingredients. Divide batter between pans. Sprinkle with maple sugar.
Step 2
Bake breads until golden and a tester inserted in the center comes out clean, 40–45 minutes for small loaves (50–55 minutes for large loaf). Transfer pans to a wire rack and let breads cool 10 minutes before turning out.
Step 3
DO AHEAD: Breads can be made 1 day ahead. Store wrapped tightly at room temperature.
