Cornbread, greens and a crispy fried egg

On a purple oval pate sits a slice of cornbread, topped with wilted greens, a fried egg and some thin slices of red onion.

Prep Time: 15 minutes

Cook Time: 50 minutes

Serves: 2

This Native American classic is synonymous with the south, with its distinctively crunchy crust, fluffy centre, and ever-so slightly sweet corn taste. Crown with a crispy fried Clarence Court egg of your choice for a fabulous weekend brunch.

For the cornbread

200g plain flour or gluten free plain flour
200g fine polenta
1 ½ tsp of baking powder
½ tsp of bicarbonate soda
½ tsp of salt
50g light brown sugar
150g mature cheddar
2 Clarence Court eggs
284ml of buttermilk
75g butter, melted
30g honey
50ml whole milk

For the toppings

200g cavolo nero, kale, torn stems removed
2 garlic cloves
1 tsp of sherry vinegar
1 red onion, finely sliced
Lemon, juice
2 tbsp olive oil
2 Clarence Court eggs
Chilli Oil to finish optional

To make the cornbread, set the oven to 160c (fan). Place the dry ingredients into a bowl and mix in the wet ingredients.

Place into a 950g loaf tin (smooth the top and place in the oven. Cook for 35 to 40 minutes until golden and a skewer comes out clean.

Remove from the oven and leave to cool in the tin for 10 minutes, then tip onto a cooling rack.

Heat 1 tbsp of olive oil in a pan add the greens and cook until softened but not taking on colour for around 6 to 7 minutes. Remove and place into a bowl and top with vinegar and seasoning. Place the sliced red onion in a bowl and top with a pinch of salt and lemon juice, leave to pickle.

In a frying pan and the oil and place over a medium to high heat, crack the eggs into the middle of the pan, and cook until crispy and golden.

Slice the cornbread and toast if wanted, add the cooked greens on top. Top with the eggs, red onion and a drizzle of the chilli oil.

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On a purple oval pate sits a slice of cornbread, topped with wilted greens, a fried egg and some thin slices of red onion.

Cornbread, greens and a crispy fried egg

Prep Time: 15 minutes | Cook Time: 50 minutes | Serves: 2

This Native American classic is synonymous with the south, with its distinctively crunchy crust, fluffy centre, and ever-so slightly sweet corn taste. Crown with a crispy fried Clarence Court egg of your choice for a fabulous weekend brunch.

Method

To make the cornbread, set the oven to 160c (fan). Place the dry ingredients into a bowl and mix in the wet ingredients.

Place into a 950g loaf tin (smooth the top and place in the oven. Cook for 35 to 40 minutes until golden and a skewer comes out clean.

Remove from the oven and leave to cool in the tin for 10 minutes, then tip onto a cooling rack.

Heat 1 tbsp of olive oil in a pan add the greens and cook until softened but not taking on colour for around 6 to 7 minutes. Remove and place into a bowl and top with vinegar and seasoning. Place the sliced red onion in a bowl and top with a pinch of salt and lemon juice, leave to pickle.

In a frying pan and the oil and place over a medium to high heat, crack the eggs into the middle of the pan, and cook until crispy and golden.

Slice the cornbread and toast if wanted, add the cooked greens on top. Top with the eggs, red onion and a drizzle of the chilli oil.

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Ingredients

For the cornbread

200g plain flour or gluten free plain flour
200g fine polenta
1 ½ tsp of baking powder
½ tsp of bicarbonate soda
½ tsp of salt
50g light brown sugar
150g mature cheddar
2 Clarence Court eggs
284ml of buttermilk
75g butter, melted
30g honey
50ml whole milk

For the toppings

200g cavolo nero, kale, torn stems removed
2 garlic cloves
1 tsp of sherry vinegar
1 red onion, finely sliced
Lemon, juice
2 tbsp olive oil
2 Clarence Court eggs
Chilli Oil to finish optional