Cornmeal Pancakes with Chili Topping

Dinner ready in 25 minutes. Enjoy this delicious pancake made with cornmeal and Bisquick® Original baking mix and topped with chili beans.

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Prep Time 15 min
Total Time 25 min
Servings 8

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

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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.

EXPERT 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.

Got questions? Our experts have the answers. Ask Betty now.