You may also like
Categories:
Goods unsalted butter eggs buttermilk walnut milk flour cornmeal coconut sugar baking powder kosher salk SYRUPED water sugar orange tea
Viewed: 106 - Published at: 2 years agoIngredients
- GATHER THE GOODS- Cornbread
- 9 tablespoons unsalted butter, melted and cooled
- 4 eggs
- 1 cup buttermilk
- 1 cup walnut milk
- 2 cups all purpose flour
- 2 cups medium-grind cornmeal
- 1/3 cup coconut sugar
- 1 tablespoon baking powder
- 2 1/2 teaspoons kosher salk
- SYRUPED & GLAZED
- 2 cups filtered water
- 1 cup sugar, such as coconut sugar
- 2 teaspoons Harney and Sons Blood Orange Tea
Method
- Preheat the oven to 400 degrees. Melt 8 tablespoons of butter in a small pot, and let cool.
- In a medium bowl whisk the eggs, buttermilk, walnut milk, and slowly stream in the butter.
- In a another medium bowl, mix together the flour, cornmeal, sugar, baking powder, and salt.
- With a wooden spoon or spatula, make a well in the center of the dry ingredient mix and stream in the liquid, mixing simultaneously. Do not over- mix.
- Take the cast iron pan out of the oven, brush it one tablespoon of butter and pour in the batter.
- Bake the cornbread for about 20-25 minutes or until firm to touch. Remove from the cornbread from the oven, and let cool completely.
- MAKE THE SIMPLE SYRUP. In a small sauce pot bring filtered water up to 212 degrees. Add in the tea leaves and steep for about 3 to 4 minutes off heat. Remove the tea leaves, set aside a 1/4 cup of tea, and add sugar into the rest to dissolve.
- Brush the simple syrup onto the cornbread. The cornbread should be fairly porous, so the syrup will run through.
- MAKE THE GLAZE. In a small bowl whisk together the powdered sugar and no more than 2 tablespoons of the tea. The consistency should coat the back of the spoon creating slow drips.
- Cut the cornbread into desired shapes and glaze. Eat with a delicious cup of Blood Orange Tea!
