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Johnnycake Bread

We recommend using a finely ground cornmeal for these; it will give them the ideal texture. From: bonappetit.com

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

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.

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.

Breads can be made 1 day ahead. Store wrapped tightly at room temperature.