Heat oven to 400ºF. Spray 15x10x1-inch baking pan with no-stick cooking spray. Set aside.

Combine flour, cornmeal, sugar, baking powder and salt in bowl. Set aside.

Whisk milk, 1/2 cup butter and 1 egg together in another bowl. Add egg mixture to flour mixture; stir just until combined. Spread into prepared pan. Bake 15 minutes or until light golden brown and toothpick inserted into center comes out clean. Cut into 12 rounds using 3-inch round cookie cutter.

Combine roasted tomato salsa and mashed black beans in bowl. Set aside.

Place 3/4 cup butter in bowl; microwave 30-40 seconds or until melted. Set aside.

Whisk water, egg yolks, chili powder, ground cumin, garlic salt and ground red pepper together in 1-quart saucepan until well mixed. Cook over low heat, whisking constantly, 12-15 minutes or until mixture is thickened. Remove from heat; very slowly whisk in butter.

Top 1 cornbread round with small handful arugula, 1/4 cup bean mixture, 1 poached egg, and 1 tablespoonhollandaise sauce.