Cornmeal Pancakes with Chili Topping

Name: Cornmeal Pancakes with Chili Topping
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 8
Cuisine: American
Ingredients: 177 milliliters Original baking mix; 425 grams can chili beans in sauce, undrained; 118 milliliters frozen whole kernel corn; 1 egg; 8 servings Sliced green onions, if desired; 237 milliliters milk; 177 milliliters Old El thick-and-chunky salsa; 113 grams cup shredded sharp Cheddar cheese; 8 servings Sour cream, if desired; 118 milliliters yellow cornmeal

The recipe Cornmeal Pancakes with Chili Topping is ready in roughly 25 minutes and is definitely a tremendous vegetarian option for lovers of American food. One serving contains 262 calories, 11g of protein, and 12g of fat. For 75 cents per serving, you get a morn meal that serves 8. If you have cornmeal, egg, kernel corn, and a few other ingredients on hand, you can make it. It can be enjoyed any time, but it is especially good for The Super Bowl.

Instructions

Spray nonstick skillet or griddle with cooking spray.

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Cooking Spray

Equipment you will use

Frying Pan

Heat skillet over medium heat or griddle to 37

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Frying Pan

Beat baking mix, cornmeal, milk and egg in medium bowl with wire whisk until well blended. Stir in cheese.

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Baking Mix

Cornmeal

Cheese

Milk

Egg

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Whisk

Bowl

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

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Frying Pan

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.

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Beans