Cornmeal Pancakes with Chili Topping

  • Prep Time 15 min
  • Total Time 25 min
  • Servings 8

Ingredients

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 Old El Paso™ thick-and-chunky salsa
1/2
cup Green Giant™ frozen whole kernel corn
Sour cream, if desired
Sliced green onions, if desired

Directions

  • 1 Spray nonstick skillet or griddle with cooking spray. Heat skillet over medium heat or griddle to 375º. Beat baking mix, cornmeal, milk and egg in medium bowl with wire whisk until well blended. Stir in cheese.
  • 2 Pour batter by 1/4 cupfuls onto hot skillet. Cook until puffed and dry around edges. Turn; cook until golden brown.
  • 3 While pancakes are cooking, mix beans, salsa and corn in 2-quart saucepan. Cook over medium heat about 5 minutes, stirring occasionally, until heated through. Serve pancakes topped with bean mixture. Top with sour cream and onions.

Notes










Tips

Expert Tips

Heat a 14-ounce jar of meatless spaghetti sauce, and substitute for the bean and salsa topping. Sprinkle each serving with grated Parmesan cheese if you desire.

Pancakes aren't just for breakfast. A chili bean topping makes a hearty dinner meal. For dessert, top chilled pear halves with sour cream that has been sweetened with a little brown sugar.

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Pancake
Calories
205
(
Calories from Fat
70),
% Daily Value
Total Fat
8g
8%
(Saturated Fat
4g,
4%
),
Cholesterol
45mg
45%;
Sodium
730mg
730%;
Total Carbohydrate
27g
27%
(Dietary Fiber
4g
4%
),
Protein
10g
10%
;
% Daily Value*:
Iron
12%;
Exchanges:
2 Starch; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.