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
Christy, I’m so sorry you got hurt, but your storytelling of the incident is hilarious! I can just imagine and see in my mind’s eye how it all went down. Like me a few weeks ago in a restaurant, when the plastic chair I was sitting in collapsed and totally shattered into a million pieces and sent me crashing to the concrete floor. Even though I cracked my tailbone, all I could do was laugh hysterically (after I got through crying) and telling them “I think I broke my butt”. Hope your injury heals fast! Be careful, please!
Oh Julia!!! That is horrifying and hilarious at the same time! I am always getting myself in some kind of mess and all I could do was laugh as well.
Hi Christy! I got tickled when I looked at this pic (and of course, by the story and the squirrels) because the “omelette” looks so much like something my Mema used to make for me when I spent my summers with her. She called them “ho-cakes” of cornbread. Never filled with anything and cooked like a pancake. Sometimes just thick enough to split and put butter on or just right on top if not thick enough. My Pepa would crumble them into buttermilk and eat like cereal (yuk!). But I cannot find a recipe in her entire collection that even resembles what she used to make! This looks close, so I’m gonna try it (without being filled)! Have you ever heard of anything like that? Or at the Cornbread festival? (oh..and I hope your head heals quickly)
Are you talking about corn muffin type mix or plain self rising cornmeal?
Yeah, always heavy stuff on the bottom, why do we all automatically put heavy stuff we rarely use up high? Hope your head is better, head wounds just bleed so much!
My oh my, I fixed this tonight and it was awesome!!! I have to order my cornmeal from Alabama because the “cornmeal” out here is NOT cornmeal!! I made mine by saute the veggies with a sausage patty and then scrambled an egg in this before putting in the cheese and onto the cornmeal and it truly was delicious!!! Thank you sooo much for all of your wonderful recipes – I live in Wyoming (35 years) but from Ky originally so love your southern foods and ways!!!!
Sorry to hear about your accident but I enjoyed your exchange with your best friend about the need for stitches…I was fully expecting a picture of your injury. I’m amazed at your sense of duty finishing the dish before running to the doctor. I surely can imagine the look in your husband’s face coming home because I suspect it’s the same one my Mom gave me when she came home one day many years ago and found me wrapped in bandages after a car accident.
Girl you are lucky those heavy plates didn’t kill you! I can’t wait to try the cornbread omelet tho!
Several years ago, I walked in the door after grocery shopping to a ringing phone. Mama was calling to tell me my granny was in the hospital. It was so unexpected and sounded so urgent, I lost all my sense right then and there. I spun around and went to take off out the back door and tripped over a grocery bag full of canned goods (I’d set it down trying to hurry after the phone, you know?) and tumped forward and slapped my whole face against the doorjamb! It hurt like the dickens!! I shook it off, laughed at myself, put away my cold goods and went flying out the door again and somehow managed to hook a toe on the threshold and down I went – I hit every single one of the five steps with some part of my body and ended up with my face planted in the grass. I picked the sod out of my glasses and hair as hubby drove me to the hospital. When I got there, i ran in to find mama in the waiting room and she said, “GOOD LORD! What has happened to you, shild?” I hadn’t bothered to look at myself, but when i did – what a mess! A vertical crease startign to bruise up fromthe doorjamb, dirt, grass and snarled hair and a big swollen goosegg on my shinbone! LOL The nurse made me see a doctor before i coudl even go in and see granny!