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22/3 cups yellow cornmeal

2 cups all-purpose flour

2½ tablespoons baking powder

1 teaspoon salt

¾ cup packed dark-brown sugar

2 cups milk

4 large eggs, beaten

1. Preheat the oven to 350°F with a rack in the middle. Butter 2 9 × 4½-inch loaf pans; set aside.

2. In a large bowl, whisk together the yellow cornmeal, flour, baking powder, and salt.

3. Heat the butter and brown sugar in a small saucepan over medium-low heat just until melted, and whisk until the mixture is smooth. Remove from heat; whisk in the milk and then the eggs. Pour into the dry mixture, stirring just until blended, and divide evenly between the prepared pans, smoothing the tops.

4. Bake until the loaves are golden and a cake tester inserted in the centers comes out clean, about 30 minutes. Turn the loaves out onto racks to cool. Serve warm or at room temperature.

orange breakfast biscuits

MAKES 12

2½ cups all-purpose flour, plus more for dusting

1/3 cup plus 1 tablespoon sugar

2 tablespoons finely grated orange zest

1½ teaspoons baking powder

1¼ teaspoons coarse salt

¼ teaspoon baking soda

8 tablespoons (1 stick) cold unsalted butter, cut into small pieces

1¼ cups buttermilk

1. Line a baking sheet with parchment paper; lightly dust with flour. Set aside. Put 1/3 cup sugar and the zest in the bowl of an electric mixer fitted with the paddle attachment. Mix, scraping down the sides of the bowl as needed, until combined, about 3 minutes. Set aside.

2. Whisk together the flour, baking powder, salt, baking soda, and remaining tablespoon sugar in a medium bowl. Using a pastry blender or 2 knives, blend in the butter until the mixture resembles coarse meal. Add the buttermilk; stir with a wooden spoon just until a sticky dough forms.

3. Turn out the dough onto a lightly floured work surface. Pat the dough together, and press into an 8 × 11 × 1-inch rectangle. Sprinkle 2 tablespoons sugar mixture on top. Using a bench scraper or spatula to lift the dough, fold the rectangle into thirds (as you would a letter).

4. Give the dough a quarter-turn. Roll out into an 8 × 11 × 1-inch rectangle. Sprinkle 2 tablespoons sugar mixture evenly on top. Fold into thirds. Transfer the dough to prepared baking sheet. Tightly cover with plastic wrap. Refrigerate 30 minutes.

5. Return the dough to the floured work surface. Roll out again into an 8 × 11 × 1-inch rectangle. Sprinkle 2 tablespoons sugar mixture on top. Fold into thirds. Sprinkle the remaining sugar mixture evenly on top.

6. Preheat the oven to 400°F. Using a 2½-inch biscuit or cookie cutter, cut rounds from the dough (still folded); transfer to a baking sheet. Tightly cover with plastic wrap. Refrigerate 30 minutes.

7. Bake until the biscuits are just browned, 20 to 25 minutes. Transfer biscuits to a wire rack. Serve warm.

buttermilk-onion pull-apart rolls

MAKES ABOUT 12

11 tablespoons (13/8 sticks) unsalted butter, softened, plus more for the bowl, plus 5 tablespoons melted

1 envelope (¼ ounce) active dry yeast

1 tablespoon sugar

2 tablespoon warm water (105° to 110° F)

¾ cup buttermilk

1 large egg, lightly beaten

2¾ cups plus 2 tablespoons all-purpose flour, plus more for the surface and pin

2 teaspoons salt

2 pounds sweet onions, such as Rio (1½ pounds cut into ¼-inch slices, ½ pound finely chopped)

1/8 teaspoon freshly grated nutmeg

1. Butter a 9-inch cake pan using 1 tablespoon softened butter. Butter a large bowl; set aside. Stir together the yeast, sugar, and warm water in a small bowl; let the mixture stand until foamy, about 5 minutes. Stir until dissolved. Stir in the buttermilk and egg.

2. Mix 2¾ cups flour and 1½ teaspoons salt in the bowl of an electric mixer fitted with the dough hook. Make a well in the center. Pour in the buttermilk mixture; mix to combine. Add 6 tablespoons softened butter; mix on medium-high speed until a soft dough forms, about 10 minutes.

3. Scrape the dough onto a lightly floured work surface; sprinkle with the remaining 2 tablespoons flour. Knead the dough