Cornbread Pancakes with Breakfast Chili
A delightful combination of fluffy cornbread pancakes topped with zesty breakfast chili filled with ground sausage and veggies.
Servings: 4 servings
Calories: 450kcal
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!
Notes
For best results, consider adding a pinch of sugar to your chili. Customize with optional ingredients for personalized flavors. Store leftovers in an airtight container; chili freezes well for up to 3 months.