Cornmeal Pancakes with Chili Topping

  • Prep Time 15 min
  • Total 25 min
  • Servings 8
  • Ingredients 10

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

Instructions

  • Step 
    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.
  • Step 
    2
    Pour batter by 1/4 cupfuls onto hot skillet. Cook until puffed and dry around edges. Turn; cook until golden brown.
  • Step 
    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.

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