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Zynodoa's bruleed cast iron cornbread

Time 1 hour 30 minutes
Yields Serves 8 to 12
Zynodoa’s bruleed cast iron cornbread
(Ricardo DeAratanha / Los Angeles Times)
1

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

2

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

3

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

4

Whisk 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.

5

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

6

Pour 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.

7

Brush 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.

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

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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