MEAT RECIPE

Breakfast Cornbread with Kodiak

Ingredients

1 tablespoon extra-virgin olive oil
1 cup chopped chorizo sausage
2 garlic cloves, finely chopped
handful of dinosaur kale, shredded
1 x box Kodiak Cornbread Mix
sea salt
4 eggs
1/2 cup grated mozzarella three-cheese blend
1/3 cup chopped chives
butter, to serve
hot sauce, to serve

Equipment

Fire pit
Tripod
Dutch oven
Butcher’s hook

HOW TO MAKE IT

1. Light a fire and let it burn down for 1 hour or until you obtain a medium heat. Set a tripod over the fire and attach a Dutch oven using a butcher’s hook, so it’s sitting 12” above the coals.

2. Add the extra-virgin olive oil to the Dutch oven, along with the chorizo, and cook for 3–5 minutes, until lightly browned. Add the garlic and kale, and cook for 5 minutes or until the kale is starting to char.

3. Prepare the Kodiak Cornbread Mix according to the packet instructions. Season with salt, then pour the batter into the Dutch oven over the kale mixture. Make four indents in the batter and crack an egg into each one, then sprinkle over the cheese and the chives. Cover with the lid, shovel some coals on top and cook for 20–30 minutes, until the cornbread is cooked through.

4. Remove the Dutch oven from the tripod and leave to cool a little. Slice up the cornbread and serve with lashings of butter, a few splashes or hot sauce, and hot coffee.

In partnership with Kodiak Cakes.