Photo: Jennifer Davick; Styling: Lydia Purcell Photo by: Photo: Jennifer Davick; Styling: Lydia Purcell

Cornbread Omelets

A feather-light cornbread batter takes the place of eggs in these fun omelets.

Southern Living SEPTEMBER 2009

  • Yield: Makes 5 servings
  • Cook time: 20 Minutes
  • Prep time: 20 Minutes


  • 3/4 pound chorizo sausage, casings removed (about 3 links)
  • 6 tablespoons butter, divided
  • 3 green onions, chopped
  • 1 small red bell pepper, chopped
  • 2 jalapeño peppers, minced
  • 1 cup self-rising white cornmeal mix
  • 1/2 cup buttermilk
  • 1/2 cup milk
  • 1/4 cup all-purpose flour
  • 1 large egg, lightly beaten
  • Vegetable cooking spray
  • 1 cup (4 oz.) shredded Mexican cheese blend


1. Sauté chorizo in an 8-inch nonstick omelet pan or skillet with sloped sides 7 to 10 minutes or until browned. Remove from skillet, and drain on paper towels. Wipe skillet clean.

2. Melt 1 Tbsp. butter in skillet, and sauté green onions, bell pepper, and jalapeño peppers over medium-high heat 3 to 5 minutes or until tender. Transfer to a bowl; stir in chorizo. Wipe skillet clean.

3. Whisk together cornmeal mix, buttermilk, milk, all-purpose flour, and 1 large egg.

4. Coat skillet with cooking spray; melt 1 Tbsp. butter in skillet over medium-high heat, rotating pan to coat bottom evenly. Pour about 1/3 cup cornmeal mixture into skillet. Tilt pan so uncooked portion flows around to coat bottom of pan, cooking until almost set, bubbles form, and edges are dry (about 1 1/2 minutes). Gently flip with a spatula.

5. Sprinkle 1 side of omelet with about 1/2 cup onion mixture and about 3 Tbsp. cheese. Fold omelet in half; cook 30 seconds or until cheese is melted. Transfer to a serving plate; keep warm. Repeat procedure 4 times with remaining butter, cornmeal mixture, onion mixture, and cheese. Serve immediately.


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Cornbread Omelets Recipe