Book:
Hunterland by Dana Claire
Hardcase Foiling, Reversible Dust Jacket & Stenciled Edges: https://www.instagram.com/unpluggedbookbox/

Bookish Merch:
ALICE IN WONDERLAND DECORATIVE CHIME: https://www.instagram.com/teapical.ghost/
READING PONCHO:
https://www.instagram.com/VeronicaLexGM/
ROMEO & JULIET CANDLE:
https://www.instagram.com/naturalpurehonest/
THE WRATH & THE DAWN FACIAL OIL:
Bath Apothecary (no link available)
TANGLED SHAMPOO BAR:
Bath Apothecary (no link available)

–Cornbread–

Ingredients:
-1 cup plain yellow cornmeal
-1 cup all-purpose flour
-1 tablespoon baking powder
-1 teaspoon kosher salt
-¼ teaspoon baking soda
-2 cups buttermilk
-2 large eggs
-½ cup butter

Directions:
-Preheat oven to 425°F.
-Whisk together first 5 ingredients in a large bowl.
-Whisk together buttermilk and eggs; stir into cornmeal mixture just until combined.
-Heat a 10-inch cast-iron skillet over medium-high heat until it just begins to smoke.
-Add butter, and stir until butter is melted.
-Stir melted butter into cornbread batter.
-Pour batter into hot skillet.
-Bake at 425° for 25 to 30 minutes or until golden and cornbread pulls away from sides of skillet.
-Invert cornbread onto a wire rack; serve warm.