Cornmeal Pancakes With Chili Topping Recipes

CORNMEAL PANCAKES WITH CHILI TOPPING

Cornmeal Pancakes with Chili Topping image

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

Provided by By Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 8

Number Of 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 Old El Paso™ thick-and-chunky salsa
1/2 cup frozen whole kernel corn
Sour cream, if desired
Sliced green onions, if desired

Steps:

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

Nutrition Facts : Calories 205, Carbohydrate 27 g, Cholesterol 45 mg, Fat 1, Fiber 4 g, Protein 10 g, SaturatedFat 4 g, ServingSize 1 Pancake, Sodium 730 mg

CORNMEAL PANCAKES

Cornmeal Pancakes image

I like to joke that these pancakes are so light, you have to hold them down! When we have a chance, we make them with freshly ground cornmeal bought at local festivals. -Betty Claycomb, Alverton, Pennsylvania

Provided by Taste of Home

Categories Breakfast Brunch

Time 30m

Yield 12 pancakes.

Number Of Ingredients 9

Ingredients

1-1/3 cups all-purpose flour
2/3 cup cornmeal
2 tablespoons sugar
4 teaspoons baking powder
1 teaspoon salt
2 large eggs
1-1/3 cups 2% milk
1/4 cup canola oil
Pancake syrup

Steps:

Combine the first five ingredients. In another bowl, whisk eggs, milk and oil; stir into dry ingredients just until moistened. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle. Turn when bubbles on top begin to pop; cook until second side is golden brown. Serve with syrup.

Nutrition Facts : Calories 321 calories, Fat 13g fat (2g saturated fat), Cholesterol 67mg cholesterol, Sodium 709mg sodium, Carbohydrate 42g carbohydrate (7g sugars, Fiber 1g fiber), Protein 8g protein.

CROCK POT CHILI WITH CORNMEAL

Crock Pot Chili With Cornmeal image

I got this recipe from my grandmother. Love it !! Love any recipe that I can cook in my crock pot. We shouldn't waste time slaving over the stove.

Provided by P O O K S

Categories Roast Beef

Time 4h10m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

3 lbs beef stew meat
1/2 cup water
1 onion, chopped
1 tablespoon garlic, minced
3 (8 ounce) cans kidney beans
1 (14 ounce) can stewed tomatoes
1 (14 ounce) can diced tomatoes
1 (14 ounce) can enchilada sauce
1 (14 ounce) can beef broth
1/2 cup cornmeal

Steps:

Place meat and onions at bottom of crock pot.
Add all remaining ingredients except.
for kidney beans. I like to add that.
at the very end of cooking time.
Place on high for 4hours or low for 6hours.
Usual toppings: cheese & cilantro.
over rice.

TACO-TOPPED CORNMEAL PANCAKES

Taco-Topped Cornmeal Pancakes image

Put a pancake twist on your tacos, with these thin cornmeal pancakes topped with all your favorite taco toppings!

Provided by CountryGirl

Time 30m

Yield 4

Number Of Ingredients 20

Ingredients

1 pound ground beef
1 medium onion, finely chopped
1 (10.75 ounce) can condensed tomato soup
¼ cup ketchup
2 tablespoons soy sauce
2 teaspoons seasoned salt
1 pinch dried oregano, or more to taste
1 pinch dried basil, or more to taste
1 pinch garlic powder, or more to taste
1 pinch parsley flakes, or more to taste
1 pinch paprika, or more to taste
½ cup cornmeal
2 cups milk
1 cup all-purpose flour
1 teaspoon salt, or to taste
2 tablespoons unsalted butter, melted
1 tablespoon oil, or as needed
1 cup shredded lettuce, or to taste
½ cup shredded Mexican cheese blend, or to taste
¼ cup taco sauce, or to taste

Steps:

Prepare taco filling: Heat a large, nonstick skillet over medium-high heat. Cook and stir ground beef and onion in the hot skillet until browned and crumbly, 5 to 7 minutes. Add condensed soup, ketchup, soy sauce, seasoned salt, oregano, basil, garlic powder, parsley flakes, and paprika; cook until heated through, about 3 minutes.
While the taco filling is cooking, prepare pancake batter: Pulse cornmeal in the bowl of a food processor until finely ground (like flour). Transfer to a large bowl and mix with milk, flour, melted butter, and salt.
Heat oil in a large skillet over medium heat. Drop 1/2 cup batter per pancake onto the hot skillet. Cook until bubbles form, 3 to 4 minutes. Flip and cook until golden brown, about 3 more minutes.
Top pancakes with warm taco filling, lettuce, Mexican cheese, and taco sauce.

Nutrition Facts : Calories 703.6 calories, Carbohydrate 63.4 g, Cholesterol 107.2 mg, Fat 35.2 g, Fiber 3 g, Protein 33 g, SaturatedFat 16 g, Sodium 2377.9 mg, Sugar 16.5 g

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