Looking for a savory pancake dish to serve on Pancake Day (Shrove Tuesday), but don’t have a lot of time? Can-Can Chili Bake is an all-in-one meal with a luscious puffy pancake crust and moist and flavorful filling made from cans from the pantry shelf. There’s no chopping necessary, so the entire dish can be put together in about 15 minutes. It bakes 30-45 minutes – just long enough to assemble a salad, set the table, and relax a little. Although leftover homemade chili tastes best, some of the canned chili (chili con carne with beans) on the market is passable, and in a pinch is very good in this dish. It takes so little time to open a few cans and stir them together, this dish may become a standby for busy weeknights. The few ingredients for the pancake go into the blender or food processor and can be whizzed in just seconds; alternatively, the ingredients can be whisked together until smooth.
A large cast-iron skillet is ideal, but any large heavy-duty skillet will suffice; even a 9 x 13” casserole dish can be used in a pinch. Avocado slices, salsa, chopped green onions, and/or sour cream make good accompaniments, as well as tossed green salad.
1/3 cup butter
1/2 cup cornmeal
3/4 cup flour
1 1/4 cups milk
1/2 teaspoon salt
3 15 oz. cans chili con carne with beans, or the equivalent of homemade chili
1 4 oz. can diced green chilies
1 15 oz. can whole kernel corn, drained
2 to 4 tablespoons Sriracha Hot Chili Sauce, more or less to taste
2 cups shredded cheddar jack cheese, divided
- Preheat oven to 425°.
- Place the butter in a 10" cast-iron or other very heavy skillet; melt in the oven about 5 minutes.
- Measure the eggs, corn meal, flour, milk, and salt into the blender or food processor; process until smooth, scraping down the sides at least once.
- When the butter is melted, remove the skillet from the oven and pour the batter into the pan.
- Mix the chili, green chilies, corn, Sriracha, and 1 cup of the cheese; spoon the mixture into the center of the batter, leaving about 1 1/2 inches of the batter around the edge.
- Sprinkle the remaining cheese over the top, place in the preheated oven, and bake for 30-45 minutes or until the batter is puffy and brown.
- Press a paper towel onto the top of the casserole to soak up any residual fat .
- Cut into wedges and serve.
Amount Per Serving
Calories 433 Calories from Fat 189
Percent Total Calories From: Fat 44% Protein 20% Carb. 36%
Nutrient Amount per Serving
Total Fat 21 g
Saturated Fat 12 g
Cholesterol 165 mg
Sodium 988 mg
Total Carbohydrate 39 g
Dietary Fiber 5 g
Sugars 2 g
Protein 22 g
Vitamin A 16% Vitamin C 6% Calcium 0% Iron 5%