Ingredients
3tbspvegetable oil
1½cupsall purpose flour
¼cupsugar,plus 2 tbsp
2tbspsugar
2tbspbaking powder
2tspsalt
2½cupscornmeal,preferably stone-ground
2cupsmilk
4large eggs
6tbspunsalted butter
Preparation
Preheat the oven to 425 degrees F. Warm 2 9-inch cast-iron skillets over moderate heat. Add 1½ tablespoons of the oil to each and heat.
Meanwhile, in a bowl, sift the flour with the sugar, baking powder, and salt. Stir in the cornmeal. Add the milk and eggs and stir lightly. Add the melted butter and stir just until blended.
Scrape the batter into the hot skillets; the oil should bubble. Transfer the skillets to the oven and bake the cornbreads for about 18 minutes, or until the centers spring back when gently pressed. Turn the cornbreads out onto a rack to cool.
Serve and enjoy.
