Cornbread Pancakes with Breakfast Chili
Cornbread Pancakes with Breakfast Chili is a delectable and hearty dish that perfectly combines southern breakfast favorites into one satisfying meal. Imagine biting into fluffy pancakes that are slightly sweet and cornbread-like, topped generously with a zesty, savory chili filled with ground sausage, vibrant veggies, and melted cheese. This vibrant dish is not just a feast for your taste buds but also a charming addition to any breakfast or brunch table. Perfect for a cozy family gathering or just a special Sunday morning, it’s worth making for its delightful flavors and your loved ones’ smiles.
Get ready for this step-by-step recipe that will not only fill your belly but also warm your heart!
Why You’ll Love This Recipe
This Cornbread Pancakes with Breakfast Chili recipe is packed with benefits! First off, the prep time is minimal, making it an excellent choice for busy mornings. With easy-to-find ingredients, you’ll have everything you need right in your pantry. This family-friendly dish is sure to please pick eaters and impress guests alike. Whether you opt for a quick breakfast before work or a leisurely weekend brunch, the combination of fluffy cornbread pancakes and spicy chili feels both comforting and exciting.
The straightforward nature of this recipe also means that even novice cooks will find it easy to follow. Plus, there’s the added joy of customizing your breakfast chili with your favorite spices and toppings!
Ingredients for Cornbread Pancakes with Breakfast Chili
- 1 cup cornmeal: For that classic cornbread flavor, providing a touch of sweetness.
- 1 cup all-purpose flour: To give the pancakes structure and fluffiness.
- 2 tbsp sugar: A hint of sweetness that balances the savory elements.
- 1 tsp baking powder: For necessary lift and a light texture.
- 1/2 tsp baking soda: To enhance fluffiness along with the baking powder.
- 1/2 tsp salt: To enhance the flavors of the dish.
- 1 1/2 cups buttermilk: For a tangy flavor and moist texture.
- 2 eggs: To bind the ingredients and add richness.
- 1/4 cup melted butter: For flavor and moisture.
- 1/2 cup shredded cheddar cheese (optional): For a cheesy twist in the pancakes.
For the Breakfast Chili:
- 1 lb ground sausage or ground beef: Provides heartiness and protein.
- 1/2 cup diced onion: For flavor and aroma.
- 1/2 cup diced bell pepper: To add sweetness and crunch.
- 2 cloves garlic, minced: For that aromatic boost.
- 1 1/2 cups crushed tomatoes: Serves as the base of the chili.
- 1 tbsp tomato paste: Enhances the tomato flavor.
- 1 tsp chili powder: Adds warmth and spice.
- 1 tsp smoked paprika: Infuses a rich, smoky flavor.
- 1/2 tsp cumin: For a hint of earthiness.
- Salt and black pepper to taste: To season to your liking.
- 1/2 cup shredded cheddar cheese for topping: To melt beautifully over the chili.
- 1/4 cup sour cream: For a creamy finish that balances the spice.
- 1 jalapeño, sliced: For those who enjoy an extra kick.
- 2 tbsp chopped chives: For a fresh, vibrant garnish.
Step-by-Step Directions for Cornbread Pancakes with Breakfast Chili
Prepare the Cornbread Pancakes: In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt until well combined. In another bowl, whisk together the buttermilk, eggs, and melted butter until mixed. Pour the wet ingredients into the dry ingredients and gently mix until just combined. If you’re using shredded cheddar cheese, fold it into the batter. Heat a lightly greased skillet or griddle over medium heat. Pour 1/4 cup of batter for each pancake and cook until bubbles form on the surface; then flip and cook until golden brown, repeating the process until you’ve used up all the batter.
Make the Breakfast Chili: In a skillet over medium heat, brown the ground sausage or beef, draining excess fat once done. Add the diced onion, bell pepper, and minced garlic; sauté until softened, allowing the combination of aromas to awaken your senses. Stir in crushed tomatoes, tomato paste, chili powder, smoked paprika, cumin, salt, and black pepper. Let this delicious mixture simmer for about 10 minutes until it thickens, leaving you with a rich breakfast chili.
Assemble & Serve: Carefully stack the fluffy cornbread pancakes on a plate. Spoon the hot breakfast chili generously over the top. Finish by sprinkling with shredded cheddar cheese, adding jalapeño slices for a pop of heat, and topping with fresh chives. A dollop of sour cream will elevate the dish further, providing a creamy contrast. Serve warm, and watch your loved ones dig in!
Tips & Tricks
To make the absolute best Cornbread Pancakes with Breakfast Chili, consider these chef’s secrets and optional extras. Adding a pinch of sugar to your chili can elevate the flavors even further, balancing out the heat. For pancake variation, consider folding in extras such as corn kernels or diced jalapeños into the batter for additional texture and taste.
Additionally, if you have leftover breakfast chili, it’s perfect as a topping for other breakfasts, such as baked potatoes or omelets. Feel free to experiment with various toppings like avocado slices or salsa for some added freshness!
Serving Suggestions & Pairings
This delightful dish can be presented beautifully to make it more appealing. Layer the pancakes high with chili cascading over the sides, or alongside a sunny-side-up egg for an extra protein boost. A side of fresh fruit can add a refreshing contrast to the richness of the chili.
Pair it with your favorite morning beverage, such as freshly brewed coffee or a chilled juice, to round out your breakfast experience. The versatility of this dish makes it ideal for brunch get-togethers or cozy family breakfasts!
Nutritional Information
Although specific calorie counts will depend on the exact ingredients used, this hearty dish provides a satisfying balance of carbohydrates, proteins, and fats. On average, a serving may provide approximately 400-500 calories, with protein mostly coming from the sausage and dairy. It’s good to remember that while this dish is indulgent, pairing it with fruits or vegetables will contribute to your overall dietary needs.
Keep in mind, if you are looking for a lighter version, using lean ground turkey or a plant-based sausage substitute can cut back on calories without sacrificing flavor.
Storing Tips & Variations for Cornbread Pancakes with Breakfast Chili
Leftovers from your Cornbread Pancakes with Breakfast Chili can be stored in an airtight container in the refrigerator for about three days. For even longer storage, consider freezing the chili separately from the pancakes; chili freezes beautifully and can last up to three months. To reheat, gently heat the chili in a saucepan and the pancakes in a toaster or skillet until warmed through.
You can also try swapping in whole wheat flour for a healthier pancake option or incorporating alternative toppings, such as Greek yogurt in place of sour cream for a protein boost. Get creative with seasonings, or introduce new vegetables into the chili to make it your own!
Conclusion for Cornbread Pancakes with Breakfast Chili
Now that you’ve discovered how to create Cornbread Pancakes with Breakfast Chili, it’s time to pick up your apron and impress yourself and your loved ones. This dish is not just a meal; it’s an experience that combines comfort and flavor, leaving everyone at the table satisfied. Don’t wait—try this delightful recipe right away and savor the delight of each mouthful!
FAQs
1. Can I use a different type of meat in the breakfast chili?
Absolutely! Ground turkey or chicken can be excellent alternatives for a leaner option. You can also use plant-based meat for a vegetarian version.
2. What if I don’t have buttermilk?
You can make a quick substitute by mixing 1 tablespoon of lemon juice or vinegar with 1 ½ cups of milk. Let it sit for about 5 minutes before using.
3. Can I make the pancakes or chili ahead of time?
Yes! You can prepare the chili a day in advance and simply reheat it when you’re ready. The pancakes can be made ahead and stored in the refrigerator or freezer for later use.
4. How spicy is the breakfast chili?
The spiciness can be adjusted according to your preference. Omit the jalapeños or choose a milder chili powder for less heat.
5. What are some great toppings for Cornbread Pancakes with Breakfast Chili?
Suggestions include avocado slices, pico de gallo, or fresh cilantro. You can also play around with different types of cheese or hot sauces to suit your tastes!
Cornbread Pancakes with Breakfast Chili
Ingredients
For the Cornbread Pancakes
- 1 cup cornmeal For that classic cornbread flavor, providing a touch of sweetness.
- 1 cup all-purpose flour To give the pancakes structure and fluffiness.
- 2 tbsp sugar A hint of sweetness that balances the savory elements.
- 1 tsp baking powder For necessary lift and a light texture.
- 1/2 tsp baking soda To enhance fluffiness along with the baking powder.
- 1/2 tsp salt To enhance the flavors of the dish.
- 1 1/2 cups buttermilk For a tangy flavor and moist texture.
- 2 large eggs To bind the ingredients and add richness.
- 1/4 cup melted butter For flavor and moisture.
- 1/2 cup shredded cheddar cheese (optional) For a cheesy twist in the pancakes.
For the Breakfast Chili
- 1 lb ground sausage or ground beef Provides heartiness and protein.
- 1/2 cup diced onion For flavor and aroma.
- 1/2 cup diced bell pepper To add sweetness and crunch.
- 2 cloves garlic, minced For that aromatic boost.
- 1 1/2 cups crushed tomatoes Serves as the base of the chili.
- 1 tbsp tomato paste Enhances the tomato flavor.
- 1 tsp chili powder Adds warmth and spice.
- 1 tsp smoked paprika Infuses a rich, smoky flavor.
- 1/2 tsp cumin For a hint of earthiness.
- Salt and black pepper to taste To season to your liking.
- 1/2 cup shredded cheddar cheese for topping To melt beautifully over the chili.
- 1/4 cup sour cream For a creamy finish that balances the spice.
- 1 jalapeño, sliced For those who enjoy an extra kick.
- 2 tbsp chopped chives For a fresh, vibrant garnish.
Instructions
Preparation of Cornbread Pancakes
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt until well combined.
- In another bowl, whisk together the buttermilk, eggs, and melted butter until mixed.
- Pour the wet ingredients into the dry ingredients and gently mix until just combined.
- If using shredded cheddar cheese, fold it into the batter.
- Heat a lightly greased skillet or griddle over medium heat.
- Pour 1/4 cup of batter for each pancake and cook until bubbles form on the surface; then flip and cook until golden brown.
- Repeat the process until you've used up all the batter.
Making the Breakfast Chili
- In a skillet over medium heat, brown the ground sausage or beef, draining excess fat once done.
- Add the diced onion, bell pepper, and minced garlic; sauté until softened.
- Stir in crushed tomatoes, tomato paste, chili powder, smoked paprika, cumin, salt, and black pepper.
- Let this mixture simmer for about 10 minutes until it thickens.
Assembling and Serving
- Carefully stack the fluffy cornbread pancakes on a plate.
- Spoon the hot breakfast chili generously over the top.
- Finish by sprinkling with shredded cheddar cheese, adding jalapeño slices, and topping with fresh chives.
- A dollop of sour cream elevates the dish further.
- Serve warm and enjoy!