A delicious cornbread recipe from Campos Coffee Fortitude Valley voted Australia's Favourite Coffee venue in the 2009 I Love FOOD awards.


  • Loaf of cornbread (tank loaf)

  • Chorizo (sliced)

  • Spinach (wilted)

  • Haloumi (sliced)

  • Scrambled Eggs

  • 3 eggs

  • ½ cup cream

  • Salt & white pepper

  • 1 tablespoon butter

  • Red onion marmalade

  • 6 red onions (medium size)

  • 4 tablespoons olive oil

  • 2/3 cup brown sugar

  • 4 teaspoons balsamic vinegar

  • Salt & pepper

  • ¼ bunch thyme leaves

  • Basil oil

  • 300ml extra virgin olive oil

  • ½ bunch basil leaves


  • 1.

    To make the marmalade – finely slice the onions and thyme. Place all ingredients in a pan and cook on a low heat, stirring occasionally, until the mixture is reduced and the onions are soft. Add salt and pepper to taste and continue to cook, stirring occasionally, until the mixture is a sticky consistency. Keep warm until ready for use.

  • 2.

    To make the basil oil – blanch basil leaves in boiling water for 30 seconds. Drain and set aside for 5 minutes. Blend oil and basil in a food processor until fully combined and then refrigerate until chilled.

  • 3.

    NOTE: Remove from the refrigerator and allow to sit for 10 minutes and then shake well before use.

  • 4.

    To make the scrambled eggs – whisk together the eggs, cream, salt and pepper in a bowl. Gently melt the butter in a fry pan and then pour in the egg mixture and cook over a low-medium heat. Allow to cook untouched for until the edges of the egg begin to set and then gently stir. Continue this until the eggs are cooked to your liking.

  • 5.

    Cut the loaf of corn bread into 2cm rounds and lightly toast whilst pan frying the chorizo and haloumi. Spread marmalade onto each slice and then place wilted spinach on top. Layer the pan fried chorizo and haloumi, top with scrambled eggs and then drizzle with basil oil.

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