We recommend using a finely ground cornmeal for these; it will give them the ideal texture.
Recipe information
Yield
8 Servings
Ingredients
¼
cup vegetable oil, plus more for pans
1¼
cups all-purpose flour
¾
cup cornmeal
¼
cup granulated sugar
1½
teaspoons baking powder
¾
teaspoon kosher salt
2
large eggs
1
cup whole milk
¼
cup mild-flavored (light) molasses
1
tablespoon maple sugar or raw sugar
Need to make a substitution?
Preparation
Step 1
Heat oven to 325°. Lightly oil two 5x2½” loaf pans (or one 8½x4½” 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 ¼ cup oil, and whisk in dry ingredients. Divide 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 cool 10 minutes before turning out.
Step 3
DO AHEAD: Breads can be made 1 day ahead. Store wrapped tightly at room temperature.
Nutrition Per Serving
Calories (kcal) 250 Fat (g) 10 Saturated Fat (g) 2 Cholesterol (mg) 55 Carbohydrates (g) 37 Dietary Fiber (g) 2 Total Sugars (g) 13 Protein (g) 5 Sodium (mg) 320