Dinner ready in 25 minutes. Enjoy this delicious pancake made with cornmeal and Bisquick® Original baking mix and topped with chili beans.
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
-
Step1Spray 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.
-
Step2Pour batter by 1/4 cupfuls onto hot skillet. Cook until puffed and dry around edges. Turn; cook until golden brown.
-
Step3While 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.
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;Tips from the Betty Crocker Kitchens
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