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Bake, Breads, Breakfasts, Desserts, Sides, Snack

Zynodoa's bruleed cast iron cornbread

Zynodoa's bruleed cast iron cornbread
Ricardo DeAratanha / Los Angeles Times

Reader Nancy Halpern of Santa Monica and her husband were on an East Coast road trip last summer when they happened upon Zynodoa Restaurant in the old Southern town of Staunton, Va. “We enjoyed the most fabulous, unusually moist cornbread ... Read more

About 1 hour, including 30 minutes baking time. Serves 8 to 12.
  • 2 heaping cups (9 ounces) all-purpose flour
  • 2 1/4 cups (11 ounces) cornmeal
  • 1 cup sugar, plus extra for brûléeing
  • 2 ¼ teaspoons baking powder
  • ¾ teaspoon salt
  • 2 eggs
  • 3 cups whole milk (approximately), divided
  • 1 cup (2 sticks) butter, melted, divided

Step 1In a large bowl, whisk together the flour, cornmeal, 1 cup sugar, baking powder and salt.

Step 2In a separate bowl, whisk the eggs with 1 cup of the milk. Slowly whisk the liquids in with the dry ingredients.

Step 3Continue adding more milk, slowly whisking it in, until the batter is thick but pourable. You may not use all of the milk.

Step 4Whisk in ½ cup melted butter. This makes about 5 cups batter. Set the batter aside to rest for up to an hour. Meanwhile, heat the oven to 400 degrees.

Step 5Lightly oil a 10-inch cast-iron skillet and heat it in the oven for 10 minutes.

Step 6Pour the batter into the heated skillet and bake until golden around the edges and a toothpick inserted in the center comes out clean, about 30 minutes.

Step 7Brush the reserved melted butter across the top of the cornbread and sprinkle over a light coating of sugar. Place the bread under the broiler or use a torch to brûlée the sugar until it caramelizes. Serve warm.

Note: Adapted from a recipe provided by Zynodoa Restaurant in Staunton, Va.


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