Stone-Ground Corn Breads

1. 1

   Preheat the oven to 375.

2. 2

   Put two 8-inch cast-iron skillets or round cake pans in the oven to heat up.

3. 3

   In a large bowl, whisk the cornmeal with the flour, sugar, baking powder and salt.

4. 4

   In a medium bowl, whisk the oil with the eggs and milk.

5. 5

   Using a flexible spatula, gently fold the wet ingredients into the dry ingredients until just blended; do not overmix.

6. 6

   In each hot skillet, melt 1 tablespoon of the butter, swirling to coat the bottoms and sides.

7. 7

   Divide the batter between the skillets and shake to smooth the tops.

8. 8

   Bake in the center of the oven for 35 minutes, until springy when lightly pressed in the center.

9. 9

   Transfer the corn breads in the pans to racks to cool.

10. 10

    Turn them out onto a baking sheet.

11. 11

    Cover with plastic wrap and keep at room temperature overnight.

* Per serving · 4 servings · Values may vary.

No additional tips available.