Stone-Ground Corn Breads

Directions

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.