Well, let’s see. We haven’t consistently seen the sun since Saturday. And it’s Wednesday night – so basically, it’s Thursday. Hey, I’m all about fall weather in case you could’t tell from here, but come on! One more day of waking up to pitch black pouring rain and I’m requesting some type of prescription to help deal with it – can anyone blame me? I’m so over sporting the drowned rat look.
Times like these call for drastic measures to be taken to find joy in even the smallest of things. A chance to wear that new plaid fall coat that was a steal of a price or some polka dot rain boots (yours rock – MB!)? Fun. Watching L obsess over his dinosaur umbrella outside and inside? Pretty cute. Cornbread pancakes to top on hearty chili and stews? GENIUS. I’m starting to think there are better answers to this dreary weather than prescription drugs…
All kidding aside, how cute are these? And what a solution to solve the whole ‘dipping the corn bread in the chili while getting crumbs all over the place’ dilemma! The crumbs stay resting inside your bowl – which is exactly where you want them to be.
This recipe couldn’t be easier. Make them to soak up your favorite soup or stew. Need some ideas? These would be a perfect partner to your new pancake creation:
- 1 box of jiffy corn bread mix
- a handful of cheese. I used a mexican blend but a cheddar could work.
- a palmful of cilantro
- Take 1 box of jiffy corn bread mix and prepare according to the package. Add in a handful of cheese. I used a mexican blend but a cheddar could work. Mince up a palmful of cilantro and add it to the mix as well.
- Heat a skillet or griddle over medium heat and melt a nice sized pad of butter. Scoop batter into the skillet to form sand dollar sized pancakes. Let them cook for about 4 minutes or so, flip, and cook for an additional 4 minutes. Repeat with the additional batter adding more butter to the skillet as needed.
You’re smiling all ready.