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jalapeno cornbread, corn salsa, avocado & poached egg

Jalapeno cornbread served with corn salsa and avocado cream and top with a soft poached egg. The perfect vegetarian brunch or supper dish.

Jalapeno cornbread, topped with corn salsa, avocado cream and a poached egg. Brunch simplicity at it’s best and packed full of flavour.

Cornbread topped with a corn salsa, a creme fresh diill cream and a runny poached egg
Cornbread with corn salsa, poached egg and dill cream.

As we approach the Easter break we both feel the need to slow down and take life that little bit slower!

Lazy days coupled with slow mornings where we lounge around are ideal for an extra special brunch. These are the kind of weekends where the weekday bowl of cereal or slice of toast just isn’t going to cut it! We love a good brunch dish and this cornbread and corn salsa coupled with an avocado dill cream and soft poached egg really hits the spot.

Now ask our children and they are all happy with a pile of pancakes! More often than not drowned in maple syrup with a side of bacon. However we wanted to do something a little more attuned to our adult palettes. Inspiration for this dish comes from a brunch we had on a trip to London.

A great make ahead dish!

Make the cornbread ahead of time. In fact make double the bread and freeze a loaf for next time! The corn salsa is vibrant with a lovely mild hit of chilli and works perfectly with the bread. If you want to crank up the heat simply add more chilli.

Finally as with most of our brunch dishes – to the egg! What would Easter be without the egg? Before you decorate your boiled eggs ready for rolling, set aside a few to poach. When ready to serve place on top of the salsa, allowing the creamy yolk to run right through it onto the bread below. Brunch perfection on a plate!

And the best part, if you’re not driving we can recommend washing it down with a Bloody Mary! Cheers!

Additional recipe suggestions:

If you enjoy this recipe then why not try some of our other great brunch dishes:

Hosting your own brunch then take the stress out of it and head to our Ultimate Guide to Brunch. Here you’ll find all our brunch recipes together with some great advice on how to get started.

Cornbread topped with a corn salsa, a creme fresh diill cream and a runny poached egg

Jalapeno Cornbread

Cornbread served with corn salsa and avocado cream and top with a soft poached egg, the perfect vegetarian brunch or supper dish.
5 from 4 votes
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Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Servings: 4 servings
Calories: 844kcal



  • 50 g maize flour
  • 50 g polenta
  • 100 g plain flour
  • ¾ tsp sea salt
  • 1 tbsp baking powder
  • 75 g caster sugar
  • 2 large free range eggs
  • 150 ml buttermilk
  • 4 tbsp sunflower oil or light olive oil
  • 200 g creamed sweetcorn
  • 3 medium jalapeño pepper (finely chopped, remove seeds or leave in, depending on the level of heat wanted)

Corn Salsa

  • 340 g tin sweetcorn (drained)
  • 2 large tomatoes (diced)
  • 1 banana shallot (finely diced)
  • 1 red chilli (de-seeded and finely chopped)
  • 1 large handful coriander leaf (finely chopped)
  • 3 tbsp sunflower oil
  • 1 tbsp sherry vinegar
  • juice of a lime
  • ½ tsp caster sugar
  • ½ tsp each salt and pepper

Avocado Cream

  • 1 large ripe avocado
  • 2 heaped tbsp creme fraiche
  • 2 tbsp chopped dill
  • ½ tsp salt

To Serve

  • 4 free-range egg poached (per serving)
  • sprinkle of La Chinata smoked paprika flakes



  • Preheat oven to 180 Fan. Lightly grease and line a 2lb loaf tin.
  • Sift all the dry ingredients together in a large bowl. Beat eggs, buttermilk & oil in a separate bowl and pour mixture into dry ingredients. Fold through. Once you have a batter consistency add the creamed sweetcorn and chopped jalapeños.
  • Pour batter into prepared loaf tin. Bake for 30-40 minutes until skewer inserted in the middle comes out clean. Remove from oven, allow to cool for 5-10 minutes before removing from tin. Set aside until ready to serve.

Corn Salsa

  • Place the sweetcorn, tomato, shallot, chilli and coriander in a bowl. In a separate bowl mix together the remaining salsa ingredients, mix well to form a dressing and pour over the sweetcorn mix. This stage can be done a day in advance and kept overnight in the fridge.

Avocado Cream

  • Place the avocado and creme fraiche in a bowl and mix together with a stick blender, add the dill and season with salt and further blitz to a smooth cream.
  • Poach the eggs ready for serving.
  • Toast the jalapeno corn bread and place on a warm plate. Spoon over some of the sweetcorn salsa and plate some of the avocado cream to the side.
  • Place a poached egg on the plate and sprinkle with La Chinata smoked paprika flakes (or smoked paprika if you don’t have the flakes). Serve immediately.
Nutrition Facts
Jalapeno Cornbread
Amount Per Serving
Calories 844 Calories from Fat 387
% Daily Value*
Fat 43g66%
Saturated Fat 6g38%
Cholesterol 271mg90%
Sodium 1363mg59%
Potassium 1270mg36%
Carbohydrates 100g33%
Fiber 10g42%
Sugar 31g34%
Protein 21g42%
Vitamin A 1575IU32%
Vitamin C 41.6mg50%
Calcium 249mg25%
Iron 4.2mg23%
* Percent Daily Values are based on a 2000 calorie diet.

• Please note that the nutrition information provided above is approximate and meant as a guideline only •

Course : Brunch
Cuisine : Mexican
Keyword : vegetarian
Tried this recipe? We’d love to see your photos!Mention @lostinf00d or tag #lostinfood!
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Recipe Rating


Friday 2nd of June 2017

Ooh that jalapeño corn bread looks amazing! Must give that a try


Wednesday 7th of June 2017

Its a really easy recipe Mandy. I also find I always make 2 loaves at once, cut each in half and freeze like that. Means I can take enough out of the freezer at a time and have the perfect fresh portion for the dish when I make it for my husband and I for brunch! Cheers, Michelle x


Wednesday 31st of May 2017

This jalapeno cornbread sounds great and I love that it's more of a batter than a bread that needs to rise - less room for error!


Wednesday 31st of May 2017

Its such a light cornbread, this recipe is so appealing but doesn't leave you feeling too full and uncomfortable.

Monika Dabrowski

Tuesday 30th of May 2017

The salsa sounds zesty and fabulous and I've never paired avocado with dill, although I love both, but I am definitely going to now! #CookBlogShare


Tuesday 30th of May 2017

Hi Monika it was a new pairing for this recipe but it works with the salsa, I was pleasantly surprised and it's a nice change.

Kirsty Hijacked By Twins

Tuesday 30th of May 2017

I love avocado and eggs so this would be an ideal brunch for me! It looks delicious! Thank you for sharing with #CookBlogShare x


Tuesday 30th of May 2017

Thank you Kirsty, I usually make extra cornbread so I can freeze for later as the rest of the recipe is pulled together really quickly.