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Chili and Cornbread Pancakes - a simple 20-minute weeknight meal made with indgredients you have in your pantry.

Chili and Cornbread Pancakes

  • Author: aimee
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 4 1x


  • 1 8.5-ounce box Jiffy corn muffin mix
  • 2 eggs
  • 1/3 cup milk
  • 1 14.5-ounce can chili ready diced tomatoes
  • 1 15.5-ounce can kidney beans, drained
  • 1 15.5-ounce can black beans, drained
  • 1 tsp minced garlic
  • 1 tsp chili powder ((optional))
  • shredded cheddar cheese


  1. In a medium bowl, combine corn muffin mix, eggs, and milk. Set aside.
  2. In a saucepan over medium heat, combine tomatoes, beans, garlic, and chili powder. Bring to a simmer, and reduce heat to low.
  3. Heat a large frying pan or griddle over medium heat. Spray with nonstick cooking spray or oil. Pour 1/4 of the corn muffin mixture into the skillet. After 2-3 minutes, when bubbles begin to form on the top of the batter, flip the pancake. Brown on the other side.
  4. Serve hot, topped with chili and shredded cheddar cheese.