This cornbread is bursting with 1/2 cup of jalapenos and 1 cup of corn niblets. A moist and flavourful cornbread.
Preheat the oven to 350 F and grease a 9x9 square baking pan.
In a large bowl, stir together the flour, cornmeal, sugar, baking powder, and salt. Set aside.
In a medium bowl, whisk together the eggs, buttermilk, and melted butter. Then add the corn, jalapenos, and cheese and whisk again.
Pour the wet ingredients into the dry ingredients and stir until just moistened.
Scoop the batter into the prepared baking pan and bake for 40-45 minutes, until golden brown on top and springy to the touch. Set aside.
Poach the eggs. Fill a medium-size pot 2/3 full with water and bring to a boil. Lower heat to a simmer, then add vinegar. While the water is settling, crack each of the 4 eggs into 4 small ramekins or measuring cups. Carefully ease each egg into the simmering water. Cook for 4 minutes to yield a yolk with firm whites and runny yolks. Remove eggs from water using a slotted spoon and drain on a paper towel.
Cut two square pieces of cornbread, remove from the pan, then slice each piece in half, like a hamburger bun, to make four pieces of cornbread. Place two pieces on each plate.
Slather each piece of cornbread with soft goat cheese. Carefully slide a poached egg onto each piece and top with cilantro.