Spring Onion Cornbread with Eggs and Charred Corn
By M&S Food
Published on 14 May 2026
This cheesy cornbread from M&S is a satisfying, affordable choice for a lazy brunch or 'brinner'. It’s packed with sharp cheddar and a zesty lime butter, served with jammy eggs and charred corn for a real crowd-pleaser. You can even make the loaf two days ahead—just pan-fry the slices when you're ready to eat.Time and servings
1 hrTotal time
4Servings
15 minsPrep time
45 minsCooking time
Ingredients
- 110g salted butter, softened
- 7 M&S Mixed Size Free-range Eggs
- 250ml whole milk
- 170g quick-cook polenta
- 80g plain flour
- 1 tbsp c
- 1 tbsp baking powder
- 1 x 195g tin sweetcorn, drained
- 1 bunch salad onions, trimmed and finely chopped
- 125g mature cheddar cheese, grated
- 1 M&S lime, zest and juice
- 1 tsp sunflower oil
- M&S Flamin’ Fruit Jalapeño, Bramley Apple and Lime Hawwwt Sauce, to serve, optional
Method
Step 1
Heat the oven to 200°C/180°C fan/gas 6. Line a 1.2L loaf tin (approximately 21cm x 11cm x 6cm) with baking paper.Step 2
Melt 60g butter in a pan over a medium heat for 3–4 mins, swirling occasionally, until it browns slightly and smells nutty. Set aside to cool.Step 3
In a large bowl, whisk 3 eggs with the milk until well combined, then add the browned butter. Sift in the polenta, flour, sugar, baking powder and ½ tsp sea salt (if using). Mix in half of the sweetcorn, ¾ of the salad onions and all the grated cheddar.Step 4
Pour the mixture into the tin and bake for 35–40 mins, until a skewer comes out clean and the top is golden (cover with foil if it browns too quickly). Leave to cool in the tin for 10 mins before removing.Step 5
While the cornbread is in the oven, beat together the remaining 50g softened butter and lime zest. Set aside.Step 6
Heat a splash of oil in a pan over a high heat and add the remaining sweetcorn. Fry for 7–8 mins until charred and starting to pop. Stir in the remaining salad onions and lime juice, then season and set aside.Step 7
Bring a pan of water to a rolling simmer. Add the 4 eggs and cook for 6 mins 30 secs, then plunge immediately into cold water to stop them cooking.Step 8
Cut the cooled cornbread into 8 thick slices. Wipe the pan used for the corn clean, add a splash of oil and pan-fry the slices over a medium heat for 2 mins on each side until golden.Step 9
Peel and halve the boiled eggs. Serve the warm cornbread topped with a dollop of lime butter, the charred corn mixture and a drizzle of jalapeño hot sauce, if you like.