Southwest Corn Pancakes

  • Mild
  • 15 Minutes
  • Vegetarian
  • Serves 6
  • Sides
Go wild with flavor! Cheese, corn, green chiles and chili powder add a little kick to cornmeal pancakes.


  • 1 1/2 cups (375 mL) BisquickTM mix
  • 1/2 cup (125 mL) cornmeal
  • 1 cup (250 mL) milk
  • 2 eggs
  • 1/2 cup (125 mL) shredded Monterey Jack cheese
  • 1 can Old El PasoTM Chopped Green Chiles, drained
  • 1 tsp (5 mL) chili powder
  • Sour cream, if desired
  • Old El PasoTM Thick N' Chunky Salsa, if desired
  • Shredded lettuce, if desired
  • Sliced ripe olives, if desired
  • 1/2 cup (125 mL) Green GiantTM Frozen NibletsTM or Peaches and Cream Whole Kernel Corn, thawed, drained


  • Brush griddle or skillet with vegetable oil or spray with nonstick cooking spray; heat griddle to 375ºF or heat skillet over medium heat.
  • In large bowl, stir Bisquick mix, cornmeal, milk and eggs with wire whisk or fork until blended. Stir in cheese, corn, chiles and chili powder. Pour batter by slightly less than 1/4 cupfuls onto hot griddle; spread slightly.
  • Cook until edges are dry. Turn; cook other sides until golden. Serve with sour cream, salsa, lettuce and olives.

Expert Tips

  • Serve-With : Serve pancakes with fresh mango or melon slices.