Best 7 Cornmeal Pancakes With Chili Topping Recipes

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Are you looking for a new and hearty breakfast recipe that's easy to make? Look no further than cornmeal pancakes with chili topping! This delicious dish combines sweet cornmeal pancakes with savory, smoky chili for a unique and satisfying meal. With just a few steps you can have a delicious, warm, and comforting breakfast that will kickstart your day with a burst of flavor. So get ready to learn how to make this mouthwatering dish that will be sure to become a family favorite.

Check out the recipes below so you can choose the best recipe for yourself!

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

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

These buttermilk pancakes owe their incredible texture to cornmeal and whipped egg whites.

Provided by Food Network Kitchen

Time 35m

Yield 4 (makes about 16 pancakes)

Number Of Ingredients 13

3/4 cup all-purpose flour (see Cook's Note)
1/2 cup cornmeal
2 tablespoons sugar
1 teaspoon baking powder
1/4 teaspoon fine salt
1/8 teaspoon baking soda
1/8 teaspoon freshly grated nutmeg
2 large eggs, separated and at room temperature
1 1/2 cups buttermilk, at room temperature
4 tablespoons unsalted butter, melted, plus more for the skillet
1/2 teaspoon pure vanilla extract
Blackberries, for serving
Maple syrup, for serving

Steps:

  • Preheat the oven to 200 degrees F.
  • Whisk together the flour, cornmeal, sugar, baking powder, salt, baking soda and nutmeg in a large bowl. Whisk together the egg yolks, buttermilk, melted butter and vanilla in a medium bowl. Whisk the buttermilk mixture into the flour mixture until just combined to make a thick batter.
  • In another bowl, whip the egg whites until they hold soft peaks. Use a rubber spatula to fold the whites into the batter just until no white streaks remain.
  • Heat a large nonstick skillet over medium heat and brush lightly with butter. Working in batches, drop about 1/4 cup batter per pancake into the skillet. Cook until bubbles form on the tops of the pancakes and the undersides are golden brown, about 2 minutes. Flip and continue to cook until the pancakes are cooked through, about 1 minute more. Transfer the cooked pancakes to the oven to keep warm and continue to make more pancakes, brushing the skillet with butter as needed, until all the batter has been used. Serve the pancakes with blackberries and maple syrup.

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'll make them with freshly ground cornmeal bought at local festivals. From The Best Of Country Cooking 2007

Provided by The Daycare Lady

Categories     Quick Breads

Time 25m

Yield 4 , 4 serving(s)

Number Of Ingredients 9

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

Steps:

  • In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. In another bowl, whisk the 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 form on top; cook until the second side is golden brown. Serve with syrup. Yield: 4 servings.

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

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.

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

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

CORNMEAL PANCAKES



Cornmeal Pancakes image

Provided by Florence Fabricant

Categories     breakfast, easy, quick, main course

Time 1h

Yield 4 servings

Number Of Ingredients 10

1 cup all-purpose flour
1/2 cup white cornmeal, preferably stone-ground
1/2 teaspoon baking powder
1 tablespoon sugar
Pinch of salt
1 egg
2 tablespoons melted butter
1 cup milk
Soft butter for greasing skillet or griddle and for serving
Warm maple syrup

Steps:

  • Mix flour, cornmeal, baking powder, sugar and salt in a bowl.
  • Beat the egg with the melted butter and milk. Stir into the dry ingredients. The batter should not be perfectly smooth.
  • Heat a griddle or skillet, and brush with butter. Drop a generous tablespoonful of the batter into the pan, cook over medium heat until lightly browned, turn and brown the other side. If this first pancake turns out well, put it on a warm serving platter. But often, the first pancake serves to season the pan and does not brown evenly. It is best discarded before getting on with cooking the rest. Brush more butter on the griddle or skillet as needed.
  • Serve the pancakes with butter and maple syrup.

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

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.

Tips:

  • For the best results, use fresh cornmeal. If you don't have fresh cornmeal, you can substitute all-purpose flour.
  • Be sure to let the batter rest for 5 minutes before cooking. This will help the pancakes to be light and fluffy.
  • Cook the pancakes over medium heat. If the heat is too high, the pancakes will burn on the outside before they are cooked through.
  • Serve the pancakes immediately with your favorite toppings. Some popular toppings include butter, syrup, honey, and fruit.

Conclusion:

Cornmeal pancakes are a delicious and versatile breakfast option. They can be served with a variety of toppings, making them a great choice for everyone. Whether you are looking for a quick and easy breakfast or a special occasion meal, cornmeal pancakes are the perfect choice.

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