Cornbread, greens and a crispy fried egg - Clarence Court Recipes

Ingredients

• 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 (we use Duke’s Hill Isle of Mull cheddar)
• 2 Clarence Court eggs
• 284ml of buttermilk
• 75g butter, melted
• 30g honey
• 50ml whole milk
• 200g cavolo nero, kale, torn stems removed
• 2 garlic cloves
• 1 tsp of sherry vinegar
• 1 red onion, finely sliced
• Lemon, juice
• Chilli oil to finish (optional)