-
1
Preheat the oven to 400 degrees. Melt 8 tablespoons of butter in a small pot, and let cool.
-
2
In a medium bowl whisk the eggs, buttermilk, walnut milk, and slowly stream in the butter.
-
3
In a another medium bowl, mix together the flour, cornmeal, sugar, baking powder, and salt.
-
4
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.
-
5
Take the cast iron pan out of the oven, brush it one tablespoon of butter and pour in the batter.
-
6
Bake the cornbread for about 20-25 minutes or until firm to touch. Remove from the cornbread from the oven, and let cool completely.
-
7
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.
-
8
Brush the simple syrup onto the cornbread. The cornbread should be fairly porous, so the syrup will run through.
-
9
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.
-
10
Cut the cornbread into desired shapes and glaze. Eat with a delicious cup of Blood Orange Tea!
