Recipe courtesy of Pamela Salzman

Tex-Mex Frittata Cornbread

It's so easy to overeat cornbread and forget about consuming something more nutritious. A warm wedge of this frittata cornbread gives you the best of both worlds. Don’t reverse the layers. This only works with the egg on the bottom. But change up the veggies and use whatever is in season, if you like.
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  • Level: Easy
  • Total: 45 min
  • Active: 20 min
  • Yield: 6 to 8 servings
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Ingredients

Frittata and Vegetables:

1 tablespoon ghee or unrefined extra-virgin olive oil

1 small red onion, diced

1 red bell pepper, seeded and diced

1/2 jalapeño pepper, seeded and minced (optional)

1/2 cup fresh or frozen and thawed organic corn kernels

6 large eggs

1/2 teaspoon sea salt

Freshly ground black pepper

Cornbread:

1/2 cup whole-wheat pastry flour or whole spelt flour or King Arthur Gluten-Free Multi-Purpose Flour plus 1/2 teaspoon of xanthan gum

1/2 cup yellow cornmeal, preferably stone-ground

1 teaspoon aluminum-free baking powder

1/4 teaspoon baking soda

1/4 teaspoon fine-grain sea salt

1/2 cup buttermilk

4 tablespoons unsalted butter, melted or unrefined virgin coconut oil, melted, or unrefined extra-virgin olive oil

1 large egg

2 tablespoons honey or pure Grade A maple syrup

Directions

  1. Prepare the frittata and vegetables: Preheat the oven to 375 degrees F. In a 9- or 10-inch cast-iron skillet, warm the ghee or olive oil over medium heat and add the onion, bell pepper, jalapeño, if using, and corn; cook, stirring, until the onion is tender and translucent, 5 to 6 minutes. Set aside half of the vegetable mixture in a bowl (just eyeball it) and keep the other half in the skillet.
  2. In a medium-size mixing bowl, beat together the eggs, sea salt, and a few grinds of black pepper. Pour the egg mixture into the skillet and combine well with the vegetables that are in the skillet.
  3. Bake until the egg mixture is slightly set but still slightly undercooked, about 8 minutes.
  4. Meanwhile, prepare the cornbread: In a medium-size bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt. In a separate medium-size bowl or a blender, combine the buttermilk, melted butter, egg, and honey until well blended. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold the reserved cooked vegetables into the batter.
  5. Pour the cornbread mixture on top of the partially-cooked frittata, distributing evenly. Carefully (the skillet may still be hot) put the skillet back into the oven and bake until the cornbread layer is cooked through and springs back when you press lightly in the center, about 15 minutes. This tastes best warm out of the oven, but leftovers reheat well in a toaster oven the next day.

Cook’s Note

If you like a more tender, less grainy cornbread, increase the flour by 1/4 cup and decrease the cornmeal by 1/4 cup. If your skillet isn't cast iron or otherwise ovenproof, you can cook the vegetables in a skillet and then bake the frittata in a greased pie plate.

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