A little bit sweet, a little bit spicy, and very comforting, this spring onion and cheese cornbread recipe makes a satisfying, affordable brunch or ‘brinner’. It’s served with a zesty lime butter, jammy boiled eggs, hot sauce, charred sweetcorn and spring onions. Prep the cornbread up to two days in advance, then pan-fry and cook the eggs to serve.
Marks & Spencer
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1HR
Total time
Ingredients
Servings
4
60 g
M&S Remarksable Value salted butter
3
M&S Remarksable Value free-range mixed size eggs, beaten
250 ml
M&S Remarksable Value whole milk
170 g
M&S polenta
80 g
M&S Remarksable Value plain white flour
1 tbsp
M&S Remarksable Value granulated white sugar
1 tbsp
baking powder
1/2 tsp
sea salt
1 tin
(195 g)
(195 g)
M&S tinned sweetcorn
1 bunch
M&S Remarksable Value spring onions, trimmed, finely chopped
125 g
M&S Remarksable Value British mature cheddar, grated
For the toppings
50 g
M&S Remarksable Value salted butter, softened
1
lime
4
M&S Remarksable Value free-range mixed size eggs
to taste
M&S Flamin’ Fruit jalapeño, bramley apple and lime hawwwt sauce
optional
Nutrition per serving
Calories
640kcal
Fat
43.7 g
Saturates
24.4 g
Sugars
10.0 g
Salt
1365.7 mg
