Preheat oven to 375°F. Line a muffin pan with 6 silicone liners or grease a nonstick muffin pan. (Paper liners tend to stick, so we don’t recommend them here.)
In a small skillet on medium, heat olive oil. Add half of scallions and zucchini, along with garlic, and sauté until softened, 3 to 4 minutes.
In a medium bowl, beat 3 eggs, salt, pepper and half of corn. Stir cooked zucchini mixture into eggs and combine well.
Divide egg mixture among muffin cups and bake until egg is slightly set but still slightly undercooked, 9 to 10 minutes.
Meanwhile, in a medium bowl, whisk together flour, cornmeal, baking powder, baking soda and salt. In a medium bowl or a blender, combine buttermilk, melted butter, remaining 1 egg and honey until well blended. Pour wet ingredients into dry ingredients and stir until just combined. Add remaining half of scallions, zucchini and corn to the batter. Gently fold until just combined.
Spoon cornbread mixture on top of each frittata muffin, distributing evenly between them. Carefully return to oven and bake until the cornbread layer is cooked through and springs back when pressed lightly in center, 12 to 14 minutes.
Serve warm or at room temperature. Keep in the fridge
for up to 2 days; heat in a toaster oven at 350°F until warmed. Can also be frozen, thawed in the fridge and then heated.
Chipotle chiles are smoked, dried jalapeño peppers, and they lend a rich flavor and some heat here. Although it's simple to make, the combination of spicy, sweet and acidic flavors results in a satisfying bowl. Warning: the crispy quinoa topping is highly addictive. You might find yourself making it for other soups, too! We love piling this soup high with toppings like avocado, green onions, radishes and a generous squeeze of lime.