Cornbread Pancakes with Breakfast Chili
A delightful and savory fusion of fluffy cornmeal pancakes topped with a rich, spicy breakfast chili, perfect for family breakfasts or brunch gatherings.
Servings: 4 servings
Calories: 450kcal
Ingredients
For the Cornbread Pancakes
- 1 cup cornmeal The star ingredient, lending a classic cornbread flavor.
- 1 cup all-purpose flour Helps to create the perfect pancake texture.
- 2 tbsp sugar Adds a hint of sweetness to balance the savory components.
- 1 tsp baking powder Encourages fluffy pancakes.
- 1/2 tsp baking soda Provides additional leavening.
- 1/2 tsp salt Enhances all the flavors.
- 1 1/2 cups buttermilk Creates a tender and moist pancake.
- 2 pieces eggs Binds the ingredients together.
- 1/4 cup melted butter Adds richness to the pancake batter.
- 1/2 cup shredded cheddar cheese (optional) For extra flavor and creaminess.
For the Breakfast Chili
- 1 lb ground sausage or ground beef The protein-packed base for the chili.
- 1/2 cup diced onion Adds sweetness and depth to the chili.
- 1/2 cup diced bell pepper Provides a fresh crunch.
- 2 cloves garlic, minced Takes the chili to another level of flavor.
- 1 1/2 cups crushed tomatoes Forms the base of our chili sauce.
- 1 tbsp tomato paste Intensifies the tomato flavor.
- 1 tsp chili powder For a hint of spice.
- 1 tsp smoked paprika Adds depth and smokiness.
- 1/2 tsp cumin Brings an earthy taste to the chili.
For Toppings
- 1/2 cup shredded cheddar cheese For topping, melty and delicious!
- 1/4 cup sour cream Creamy contrast to the chili’s spice.
- 1 piece jalapeño, sliced If you like a little heat.
- 2 tbsp chopped chives Freshness and color.
Instructions
Preparation of Cornbread Pancakes
- In a large bowl, whisk together the cornmeal, all-purpose flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, mix the buttermilk, eggs, and melted butter until they form a unified mixture.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined.
- If you’re in the mood for an extra layer of flavor, fold in the shredded cheddar cheese.
- Heat a lightly greased skillet or griddle over medium heat, and for each pancake, pour about 1/4 cup of batter.
- Cook until bubbles form on the surface, then flip and cook until golden brown. Repeat until all batter is used.
Preparation of Breakfast Chili
- In a skillet over medium heat, brown the ground sausage or beef, draining any excess fat.
- Add in the diced onion, bell pepper, and minced garlic, and sauté until softened and fragrant.
- Stir in the crushed tomatoes, tomato paste, chili powder, smoked paprika, cumin, salt, and pepper.
- Let this mixture simmer for about 10 minutes, allowing the flavors to meld until thickened.
Assembly & Serving
- Stack the warm cornbread pancakes on a plate and generously spoon the hot breakfast chili over the top.
- Sprinkle with shredded cheddar cheese, jalapeño slices, and freshly chopped chives.
- Add a dollop of sour cream on top and serve warm.
Notes
For a sweeter twist, add a dash of vanilla extract to the pancake batter. Use spicy sausage, or opt for a meat-free version with lentils or beans for a vegetarian chili. Make a double batch of pancakes and freeze the extras for an easy breakfast later.