Experiment with something different when you make our Jalapeño-Cheddar Cornmeal Pancakes. Topped with a spicy cream cheese spread, Jalapeño-Cheddar Cornmeal Pancakes pack a whole bunch of Tex-Mex flavor into a whole new dish. Try serving Jalapeño-Cheddar Cornmeal Pancakes at your breakfast table.
What You Need
Original recipe yields 6 servings
3/4 cup flour
3/4 cup cornmeal
1 tsp. CALUMET Baking Powder
1 cup milk
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream, divided
1-1/2 cups KRAFT Shredded Sharp Cheddar Cheese
1/2 fresh jalapeño pepper, seeded, chopped
2 Tbsp. PHILADELPHIA Spicy Jalapeño Cream Cheese Spread
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Let's Make It
Combine first 3 ingredients in large bowl.
Whisk eggs, milk and 1/4 cup sour cream until blended. Add to flour mixture; stir just until blended. Stir in cheddar and peppers.
Ladle batter onto hot griddle or into hot skillet sprayed with cooking spray, using 1/4 cup batter for each pancake; cook until bubbles form on tops, then turn to brown other sides. Meanwhile, mix cream cheese spread and remaining sour cream until blended.
Serve pancakes topped with cream cheese mixture.
Sprinkle with thin green onion slices before serving.
Engage in mindfulness and slowly savor the flavor of these savory panckakes with a present mind.
Calories From Fat
% Daily Value*
Total Fat 17g
Saturated Fat 10g
Trans Fat 0g
Total Carbohydrates 27g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, 2 pancakes each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.