Cornmeal Pancakes with Chili Topping

 

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

• 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.