We recommend using finely ground cornmeal to give these the ideal texture.
Ingredients
Makes 8 servings
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.
Leave a Review
Reviews (2)
Back to TopGood loaf, very quick to make up but not what I was expecting for a cornbread, but perhaps partly my fault. I used dark molasses and the flavour was quite pronounced. It was also quite sweet even using less white sugar and no sugar topping. Next time, I will probably still use the dark molasses and add some spices to make it like a gingerbread loaf ... Took it out of the oven before 50 min were up.
bugthecat
Ottawa
4/13/2018
Wow, this was really great! It has just the right amount of molasses and the top gets nice and crunchy from the raw sugar. I made it in one loaf pan and the times for baking were right on for me at 50 mins. (convection). It is absolutely delicious warm and smells amazing baking. I love how easy this is to prepare. I paired it with the salt and pepper butter and I will be making lots of this.
nastysuprise
Mpls
10/22/2013
