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 Bisquick® Original baking mix; 425 grams can chili beans in sauce, undrained; 118 milliliters Green Giant® frozen whole kernel corn; 1 egg; 237 milliliters milk; 177 milliliters Old El Paso® thick-and-chunky salsa; 113 grams cup shredded sharp Cheddar cheese; 118 milliliters yellow cornmeal

Need a vegetarian morn meal? Cornmeal Pancakes with Chili Topping could be an amazing recipe to try. One serving contains 237 calories, 10g of protein, and 9g of fat. This recipe serves 8. From preparation to the plate, this recipe takes approximately 25 minutes. It will be a hit at your The Super Bowl event. A couple people really liked this American dish. A mixture of milk, chili beans in sauce, kernel corn, and a handful of other ingredients are all it takes to make this recipe so scrumptious.

Instructions

Spray nonstick skillet or griddle with cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Frying Pan

Heat skillet over medium heat or griddle to 375º. Beat baking mix, cornmeal, milk and egg in medium bowl with wire whisk until well blended. Stir in cheese.

Ingredients you will need

Baking Mix

Cornmeal

Cheese

Milk

Egg

Equipment you will use

Frying Pan

Whisk

Bowl

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

Equipment you will use

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.

Ingredients you will need

Beans