Cornmeal Pancakes with Chili Topping

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.

Prep Time

15

Minutes

Total Time

25

Minutes

Makes

8

pancakes

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.
Makes 8 pancakes
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
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.
Serve-With
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:

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