| Preparation time | 10 min |
| Cooking Time | 15 min |
| Ready In | 25 min |
| Level of Difficulty | Moderate |
| Servings | 4 |
Ingredients
Frittata and veggies:1 tablespoon olive oil1 small red onion, diced1 red bell pepper, seeded and diced1 jalapeño, seeded (unless you want the heat!) and minced1/2 cup fresh corn (if using frozen, defrost first)6 large eggs1/2 teaspoon kosher saltfreshly ground black pepperCornbread:1/2 cup all purpose flour1/2 cup yellow cornmeal1 teaspoon baking powder1/4 teaspoon baking soda1/4 teaspoon kosher salt1/2 cup buttermilk4 tablespoons unsalted butter, melted1 large egg2 tablespoons honey
Directions
- Preheat the oven to 375°F. In a 9- or 10-inch cast iron skillet, warm the olive oil over medium heat and sauté the onion, bell pepper, jalapeno and corn, until the onion is tender and translucent. Remove about half the mixture and place it in a bowl. Set aside.
- In a medium mixing bowl, beat the eggs, salt and pepper. Pour the mixture into the skillet and combine well with the veggies in the pan.
- Transfer the skillet to the oven and bake the egg mixture until it is slightly set (still undercooked), about 8 minutes.
- Meanwhile, prepare the cornbread. Whisk together the flour, corn meal, baking powder, baking soda and salt in a medium-sized bowl. In a separate bowl, combine the buttermilk, melted butter, egg and honey, mixing until well blended. Pour the wet ingredients into the dry ingredients and mix until just combined. Gently fold in the reserved veggies into the batter.
- Carefully pour the cornbread mixture on top of the partially cooked frittata evenly. Transfer the skillet to the oven and bake until the cornbread is cooked through and springs back when you press the center lightly, about 15 minutes.