adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Cornmeal Pancakes with Chili Topping
0 Likes
Prep Time:
15 minutes
Total Time:
25 minutes
25-minute dinner: Cornmeal Bisquick® pancake topped with chili beans.
Ingredients:
  • 3/4 cup Bisquick™ Original baking mix
  • 1/2 cup yellow cornmeal
  • 1 cup milk
  • 1 egg
  • 1 cup shredded sharp Cheddar cheese (4 ounces)
  • 1 can (15 to 16 ounces) chili beans in sauce, undrained
  • 3/4 cup salsa
  • 1/2 cup frozen whole kernel corn
  • Sour cream, if desired
  • Sliced green onions, if desired
Instructions:
  • Spray a nonstick skillet or griddle with cooking spray and heat over medium heat to 375°F. In a medium bowl, use a wire whisk to blend baking mix, cornmeal, milk, and egg until smooth. Gently fold in the cheese.
  • Ladle 1/4 cup of batter onto a hot skillet. Cook until puffed and edges are dry. Flip and cook until golden brown.
  • As the pancakes sizzle away, combine beans, salsa, and corn in a 2-quart saucepan. Cook over medium heat for about 5 minutes, stirring occasionally, until heated through. Serve the pancakes with a generous helping of the bean mixture, and finish with a dollop of sour cream and sprinkle of onions on top.

Similar Recipes