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Cornmeal Pancakes with Chili Topping

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  • Prep 15 min
  • Total 25 min
  • Servings 8
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Dinner ready in 25 minutes. Enjoy this delicious pancake made with cornmeal and Bisquick® Original baking mix and topped with chili beans.
Updated May 23, 2022
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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

Steps

  • 1
    Spray nonstick skillet or griddle with cooking spray. Heat skillet over medium heat or griddle to 375°. 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    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

205 Calories, 8g Total Fat, 10g Protein, 27g Total Carbohydrate

Nutrition Facts

Serving Size: 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
% Daily Value*:
Iron
12%
12%
Exchanges:
2 Starch; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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