Turn Savory Cornbread Into A Harney Tea Citrus Tea Cake

• 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

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!

goods, unsalted butter, eggs, buttermilk, walnut milk, flour, cornmeal, coconut sugar, baking powder, kosher salk, syruped, water, sugar, orange tea

Taken from food52.com/recipes/80808-turn-savory-cornbread-into-a-harney-tea-citrus-tea-cake (may not work)