3medium jalapeño pepper(finely chopped, remove seeds or leave in, depending on the level of heat wanted)
Corn Salsa
340gtin sweetcorn(drained)
2large tomatoes(diced)
1banana shallot(finely diced)
1red chilli(de-seeded and finely chopped)
1large handful coriander leaf(finely chopped)
3tbspsunflower oil
1tbspsherry vinegar
juice of a lime
½tspcaster sugar
½tspeach salt and pepper
Avocado Cream
1large ripe avocado
2heaped tbsp creme fraiche
2tbspchopped dill
½tspsalt
To Serve
4free-range egg poached(per serving)
sprinkle of La Chinata smoked paprika flakes
Instructions
Cornbread
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 with Sweetcorn Salsa, Avocado Cream & Poached Egg
Amount Per Serving
Calories 844Calories 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 •