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Blood Orange Soaked Cornbread

Prep Time15 minutes
Total Time45 minutes
Servings: 3 servings

Ingredients

Cornbread

  • 9 tbsp. unsalted butter, melted and cooled
  • 1 c. buttermilk
  • 2 c. all purpose flour
  • 2 c. medium- grind cornmeal
  • 1/3 c. coconut sugar
  • 1 tbsp. baking powder
  • 2 1/2 tsp. kosher salt

Syrup and Glaze

  • 2 c. water
  • 1 c. coconut or granulated sugar
  • 2 tsp. Harney and Sons Blood Orange Tea

Instructions

Cornbread

  • 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.

Syrup and Glaze

  • In a small sauce pot bring 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.
  • 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.