Spicy Jalapeño Cheddar Cornbread Pancakes with Crispy Bacon and Roasted Corn
Spicy Jalapeño Cheddar Cornbread Pancakes with Crispy Bacon and Roasted Corn
Ingredients
For the Cornbread Pancakes
- 1 1/4 cup All-purpose flour
- 3/4 cup Polenta
- 1/4 cup Granulated sugar
- 2 teaspoons Baking powder
- 1/2 teaspoon Salt
- 2 Large eggs, lightly beaten
- 1 1/4 cup Milk
- 1/4 cup Melted unsalted butter
- 6 ounces Cooked and crumbled bacon
- 1/2 cup Shredded cheddar cheese
- 1 tablespoon Finely diced fresh jalapeño, seeds removed for less heat, optional
- 1/2 cup Roasted corn kernels
For Serving
- as needed Butter
- as needed Maple syrup
Instructions
- 1
In a large bowl, whisk together the all-purpose flour, polenta, sugar, baking powder, and salt.
⏱️ 3 min
- 2
In a separate medium bowl, whisk together the beaten eggs, milk, and melted butter.
⏱️ 2 min
- 3
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are okay.
⏱️ 2 min
- 4
Gently fold in the crumbled cooked bacon, shredded cheddar cheese, diced jalapeño, and roasted corn kernels into the batter.
⏱️ 1 min
- 5
Heat a lightly oiled griddle or frying pan over medium heat. For each pancake, pour about 1/4 cup of batter onto the hot griddle.
⏱️ 5 min•🌡️ 350
- 6
Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip when bubbles appear on the surface of the pancake.
⏱️ 10 min•🌡️ 350
- 7
Serve immediately with butter and maple syrup.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Jalapeño Cheddar Cornbread Pancakes with Crispy Bacon and Roasted Corn
Ingredients
For the Cornbread Pancakes
- 1 1/4 cup All-purpose flour
- 3/4 cup Polenta
- 1/4 cup Granulated sugar
- 2 teaspoons Baking powder
- 1/2 teaspoon Salt
- 2 Large eggs, lightly beaten
- 1 1/4 cup Milk
- 1/4 cup Melted unsalted butter
- 6 ounces Cooked and crumbled bacon
- 1/2 cup Shredded cheddar cheese
- 1 tablespoon Finely diced fresh jalapeño, seeds removed for less heat, optional
- 1/2 cup Roasted corn kernels
For Serving
- as needed Butter
- as needed Maple syrup
Instructions
- 1
In a large bowl, whisk together the all-purpose flour, polenta, sugar, baking powder, and salt.
⏱️ 3 min - 2
In a separate medium bowl, whisk together the beaten eggs, milk, and melted butter.
⏱️ 2 min - 3
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are okay.
⏱️ 2 min - 4
Gently fold in the crumbled cooked bacon, shredded cheddar cheese, diced jalapeño, and roasted corn kernels into the batter.
⏱️ 1 min - 5
Heat a lightly oiled griddle or frying pan over medium heat. For each pancake, pour about 1/4 cup of batter onto the hot griddle.
⏱️ 5 min•🌡️ 350 - 6
Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip when bubbles appear on the surface of the pancake.
⏱️ 10 min•🌡️ 350 - 7
Serve immediately with butter and maple syrup.
⏱️ 2 min