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Cornbread pancakes topped with chili for a hearty breakfast dish
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Cornbread Pancakes with Breakfast Chili

A delightful dish that combines fluffy cornbread pancakes with a rich breakfast chili, perfect for transforming your ordinary breakfast into something extraordinary.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Breakfast, Brunch
Cuisine: American
Keyword: Breakfast Chili, comfort food, Cornbread Pancakes, easy recipe, Hearty Breakfast
Servings: 4 servings
Calories: 550kcal

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 pcs 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
  • Salt & black pepper to taste
  • 1/2 cup shredded cheddar cheese for topping
  • 1/4 cup sour cream
  • 1 jalapeño sliced
  • 2 tbsp chopped chives

Instructions

Preparation of Cornbread Pancakes

  • In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
  • In a separate bowl, whisk the buttermilk, eggs, and melted butter until well combined.
  • Pour the wet mixture into the dry ingredients and mix gently until just combined.
  • If using, fold in the shredded cheddar cheese into the batter.
  • Heat a lightly greased skillet or griddle over medium heat and pour about 1/4 cup of batter per pancake.
  • Cook until bubbles form on the surface, then flip and cook until golden brown.
  • Repeat until all batter is used, keeping pancakes warm.

Making the Breakfast Chili

  • In a large skillet over medium heat, cook the ground sausage or beef until browned.
  • Drain any excess fat.
  • Add the diced onion, bell pepper, and minced garlic and sauté until softened.
  • Stir in the crushed tomatoes, tomato paste, chili powder, smoked paprika, cumin, salt, and pepper.
  • Let the mixture simmer for about 10 minutes until thickened.

Assembly & Serving

  • Stack the cornbread pancakes on a plate.
  • Spoon the hot breakfast chili generously over the pancakes.
  • Top with shredded cheddar cheese, jalapeño slices, and chopped chives, adding sour cream as well.
  • Serve warm and enjoy!

Notes

Tips: Use a non-stick skillet for easy flipping; substitute regular buttermilk with milk and lemon juice; add more jalapeños for spice; use leftover chili creatively.