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Cornbread Pancakes with Breakfast Chili

A delightful dish combining fluffy cornbread pancakes topped with rich, spicy breakfast chili, perfect for a hearty breakfast adventure.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Breakfast, Brunch
Cuisine: American
Keyword: Breakfast Chili, comfort food, Cornbread Pancakes, Hearty Breakfast, Savory Pancakes
Servings: 4 servings
Calories: 600kcal

Ingredients

For the Cornbread Pancakes

  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 2 tbsp sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 cups buttermilk
  • 2 large eggs
  • 1/4 cup melted butter
  • 1/2 cup shredded cheddar cheese (optional)

For the Breakfast Chili

  • 1 lb ground sausage or ground beef
  • 1/2 cup diced onion
  • 1/2 cup diced bell pepper
  • 2 cloves garlic, minced
  • 1 1/2 cups crushed tomatoes
  • 1 tbsp tomato paste
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • 1/2 tsp cumin
  • to taste salt and black pepper
  • 1/2 cup shredded cheddar cheese for topping
  • 1/4 cup sour cream for topping
  • 1 jalapeño, sliced for topping
  • 2 tbsp chopped chives for topping

Instructions

Preparation of Cornbread Pancakes

  • In a large bowl, combine the cornmeal, all-purpose flour, sugar, baking powder, baking soda, and salt.
  • In another bowl, whisk together the buttermilk, eggs, and melted butter until fully combined.
  • Pour the wet ingredients into the dry ingredients, mixing until just incorporated—don’t overmix.
  • If you’re feeling adventurous, fold in the shredded cheddar cheese for an extra flavor burst.
  • Heat a lightly greased skillet or griddle over medium heat.
  • Pour about 1/4 cup of batter per pancake and cook until bubbles form on the surface.
  • Flip and continue cooking until golden brown, repeating until all batter is used.

Making the Breakfast Chili

  • In a large skillet over medium heat, brown the ground sausage or beef, breaking it apart as it cooks.
  • Once browned, drain any excess fat.
  • To the skillet, add the diced onion, bell pepper, and minced garlic, sautéing until softened.
  • Stir in the crushed tomatoes, tomato paste, chili powder, smoked paprika, cumin, salt, and black pepper.
  • Let this flavorful mixture simmer for about 10 minutes until it thickens beautifully.

Assembling & Serving

  • Stack the fluffy cornbread pancakes on a plate.
  • Generously spoon the hot breakfast chili over the top.
  • Sprinkle with shredded cheddar cheese and garnish with slices of jalapeño and chopped chives.
  • Add a dollop of sour cream for creaminess and serve warm.

Notes

For fluffier pancakes, let the batter sit for a few minutes before cooking. Customize your chili with favorite vegetables or beans. Use leftover pancakes by freezing them with parchment paper between.