Drenched in honey, these cheesy cornmeal flapjacks make a filling supper when paired with a generous helping of skillet-crisp bacon. Not a fan of spicy foods? Replace the jalapeño with pieces of crumbled cooked bacon for a milder option.

Jalapeño-Cornbread Pancakes

Makes about 10

Write a review

Save Recipe

Print

Ingredients

1. 1 cup self-rising cornmeal
2. 1 cup self-rising flour
3. 1 cup shredded sharp white Cheddar cheese
4. 1 teaspoon sugar
5. 3⁄4 teaspoon kosher salt
6. 1 cup whole buttermilk
7. 1⁄4 cup bacon drippings, melted
8. 2 large eggs, lightly beaten
9. 2 fresh jalapeño peppers, thinly sliced
10. Butter, honey, and bacon, to serve
11. Garnish: charred jalapeño halves

Instructions

1. In a large bowl, stir together cornmeal, flour, cheese, sugar, and salt. Stir in buttermilk, bacon drippings, and eggs just until combined.
2. Heat a large cast-iron griddle over medium heat; spray with cooking spray. For each pancake, pour 1⁄4 cup batter onto prepared pan, spacing 1 inch apart. Top batter with jalapeño slices. Cook until bubbles appear on surface and bottoms are golden brown, 2 to 3 minutes. Turn pancakes; cook until bottoms are golden brown, 2 to 3 minutes more. Serve with butter, honey, and bacon. Garnish with jalapeño, if desired.