Zynodoa's bruleed cast iron cornbread Recipe - Los Angeles Times

Zynodoa's bruleed cast iron cornbread Recipe - Los Angeles Times

www.latimes.com

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...

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Ingredients

  • 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

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