Cornbread Omelet Recipe
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This Cornbread Omelet is a great way to throw together a quick supper or lunch and you can use whatever you have on hand as filling options. It also cooks up in just a few minutes.
In the past while I was at the National Cornbread Festival I came across a cornbread omelet. I was intrigued, though it didn’t sound all that good at the start but my curiosity was piqued and I was won over at first bite!
If you like omelets with all the goodies inside and you love that delicate crispness around the crust of cornbread, you’ve just met your new best friend (that’d be me–or this omelet).
Oh and it’s good. I mentioned that, right?
Let’s get cooking!
Recipe Ingredients: Milk, egg, a little bit of vegetable oil, and self rising corn meal mix and whatever you want for the omelet filling.
For the filling, use whatever you like in your omelets or whatever you have on hand.
Veggies, leftover ham, turkey, chicken, anything will do.
I’m using some frozen pepper and onion blend and bacon.
The only thing you really need for your filling is *cheese* because that is what holds this whole shenanigan together.
Place all of your cornbread batter ingredients in a bowl.
Mix that up well.
Basically this is just a thin cornbread batter, kind of the consistency of pancake batter.
So please pretend this is a clear picture. I mean, hey, it’s peppers and onions in a skillet. Good enough to demonstrate that, right?
Take a small nonstick pan and sauté your filling ingredients. I sprayed mine with nonstick cooking spray but you can use a pat of butter or a wee bit of oil if you’d like to cook them in or if your pan isn’t as nonstick as you’d like for it to be.
Cook this over medium to medium high heat until veggies are just tender.
Set your veggies aside and then spray the pan again with cooking spray, or add a tablespoon of butter or oil to it.
Place pan over medium heat again. If you opted for butter or oil, let it heat up a minute or two.
Pour a very thin layer of batter into the bottom of the skillet and immediate tilt your skillet all around a it in order to spread it out over the whole bottom. Cook for a minute or two, until bubbles form on top and the bottom is browned.
Then flip.
Cook this for a minute or so until it lightly browns on the bottom.
Flip it over again and add in your filings, beginning with cheese and ending with cheese. 
Flip that over and let it cook just until the cheese begins to melt.
Take a quick photo, take a quick bite, smile and say Mmm, Mmm!
Ingredients
- 1 Cup Self Rising Corn Meal Mix
- 1 Cup Milk
- 1 Egg
- 2 Tablespoons Oil
- 2 Cups cheddar cheese
- 2-3 Cups of Filling ingredients of your choice onions, bell peppers, mushrooms, cooked bacon, cooked ham, cooked chicken, etc
Instructions
- Place small omelet skillet over medium heat.
- In a medium mixing bowl, place milk, egg, oil, and corn meal mix. Stir until well combined and smooth.
- Add filling ingredients to your skillet and sauté until tender. Remove from skillet and wipe skillet out before returning to stove eye. Spray skillet again with nonstick cooking spray or add a tablespoon of oil or butter. Allow to heat. Pour a thin layer of cornbread batter into skillet, tilting skillet around until it coats the bottom. Cook until top is bubbled and bottom is browned. Flip and cook until just lightly browned on the other side. Top omelet with 1/4 cup of cheese, 1/2 cup filling ingredients, and another 1/4 cup cheese. Fold over and press down lightly with spatula to help seal. Cook just until cheese begins to melt. Remove to plate and make remaining omelets.
Makes 4 Cornbread omelets and 2-4 happy stomachs 🙂
You may also like these omelet recipes:
Muffin Tin Omelets Easy And Delicious
How about these cornbread recipes…
“I’ve always thought that a big laugh is a really loud noise from the
soul saying, ‘Ain’t that the truth.’”
~Quincy Jones
hit in the head with “a southern plate” lol, darlin’ you are too much. hope everything turned out ok. i’m gonna make these for breakfast this mornin’. i’m using sausage instead of bacon and gonna serve them with a side of stovetop baked beans and hash browns. love ya ;).
im so glad that u are ok christy!!!
i made that wonderful omelet and OMWORD!!! it was fabulous. i just made a pancake one and buttered it ….all i can say is yummy and i didnt heat up the oven/house. i think living alone i need to make a 1/2 recipe. after reading another readers comment, now know it overnights well and i may need to purchase a waffle iron.
I am so glad to hear that you liked it Sheila!!!
WOW, what a day you had that day. Glad all is well though, and this recipe sure looks delish.
you can change this up a little & make a dessert out of this recipe! Just by adding a little sugar to the batter and filling the omelet with fruit.Drizzle the top with honey and you will be very surprised how delicious this is!!!
Oh, Jill, you had me falling out of my chair! Sounds like something that would happen to me! Hope your lip is better!
so glad that you are okay christy and yes i had to laugh when you said “i have to clean the carpet” !!! this story has to be part of one of your books..
Christy – I made the delicious cornbread omlets for myself for dinner last week and since my husband was out of town, i had left over mix. Well, I have a hard time throwing anything away so I put in the fridge. The next night I got out my waffle iron and heated it up. Meanwhile, I added left over ham, and some left-over chopped up grilled asaparagus. Then I sauteed some chopped mushroom, green onions, a little minced garlic and mixed that into the left-over batter, added some good grated parmesean and poured it into the waffle maker. WOW! What a great savory waffle. When I took it out, it was golden brown and I had some left-over cream gravy (only about 1/4 cup, but it warmed up well) and poured that over the waffle and had the most wonderful dinner with a tossed green salad and some home made ranch dressing! YUM!!!!