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Preheat the oven to 350°F. Grease and fully line a 9x5-inch loaf pan with parchment.
In a small bowl, stir together the coarse sanding sugar, cornmeal, salt, and nutmeg for the sugar crust. Set aside.
In a large bowl, whisk together the brown sugar, granulated sugar, oil, yogurt, milk, vanilla bean paste, and apple cider vinegar until completely smooth.
Add the flour, cornmeal, cornstarch, baking powder, baking soda, salt, and nutmeg directly to the bowl.
Whisk just until fully combined and no dry streaks remain. Do not overmix. Let the batter rest for 5-8 minutes.
Transfer the batter to the prepared loaf pan and smooth the top.
Sprinkle the sugar crust evenly over the entire surface.
Bake for 45 minutes, or until the loaf reaches 205-210°F in the center.
Cool in the pan for about 30 minutes, then transfer to a wire rack. The loaf is baked through at this point, and this rest gives the cornmeal crumb time to set so it holds together cleanly.
If glazing, whisk together the powdered sugar, milk, vanilla bean paste, and salt until smooth and pourable. Spoon over the slightly warm loaf, using as much as needed to coat the top and sides, and let set before slicing.
Chill for about 30 minutes for the cleanest slices, or let the loaf set on the counter if you want to serve it warmer.