Chili-Filled Corn Pancake Cones (Emeril Lagasse) Recipe

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Chili-Filled Corn Pancake Cones (Emeril Lagasse)
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  1. In a medium skillet, melt the 2 teaspoons butter over medium heat. Add the corn and cook, stirring occasionally, until fragrant and tender but not browned, about 4 minutes. Let cool.
  2. In a bowl, whisk together the cornmeal, flour, baking powder, sugar, Essence, and salt.
  3. In another bowl, whisk together the egg, buttermilk, and melted butter and add to the dry ingredients, being careful not to over mix. Fold in the corn kernels.
  4. Heat a large skillet or griddle over medium-high to high heat. Add enough oil, about 1/2 teaspoon, to lightly film the bottom of the pan. In batches, drop the batter onto the skillet about 1/4 cup at a time to make each cake about 7 inches in diameter. Cook until golden brown, about 2 minutes on the first side and 1 minute on the second side. Repeat with the remaining batter, adding more oil as needed. Cover to keep warm.
  5. Cut large squares 10-inches each of parchment, waxed paper, or aluminum foil. Place 1 pancake in the center of each and roll the paper up around the pancake to form a cone. Fill the cones with chili, being careful not to overfill, tucking the pancake and paper around the chili. Top with grated cheddar cheese, onions, jalapeno rings and sour cream. Garnish with chopped cilantro and serve hot with cold beer.
  6. Chili con Carne:
  7. Heat the oil in a large, heavy pot over medium-high heat. Add the meat and stir with a long-handled wooden spoon to break up the pieces. Cook, stirring, until the meat is brown and cooked through, about 5 minutes. Add the onion, jalapenos, garlic, chili powder, Essence, salt, cumin, oregano, and cayenne, and cook, stirring, until soft, about 4 minutes. Put the whole tomatoes in a large mixing bowl and squeeze them with your hands to break them into pieces. Add the squeezed tomatoes and their juices, the tomato paste, sugar, and beer to the pot. Stir well and bring to a boil. Lower the heat to medium-low and simmer, uncovered, for 30 minutes, stirring occasionally to prevent the chili from sticking to the bottom of the pot. Stir in the cilantro and remove from the heat. Cover to keep warm until ready to serve.
  8. Yield: 6 cups
  9. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  10. Combine all ingredients thoroughly.
  11. Yield: 2/3 cup
  12. Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch
  13. Published by William and Morrow, 1993.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 212.15 Kcal (888 kJ)
Calories from fat 93.66 Kcal
% Daily Value*
Total Fat 10.41g 16%
Cholesterol 30.11mg 10%
Sodium 1652.75mg 69%
Potassium 379.8mg 8%
Total Carbs 26.51g 9%
Sugars 3.4g 14%
Dietary Fiber 3.88g 16%
Protein 5.18g 10%
Vitamin C 4.4mg 7%
Vitamin A 0.1mg 3%
Iron 2.3mg 13%
Calcium 104.7mg 10%
Amount Per 100 g
Calories 187.07 Kcal (783 kJ)
Calories from fat 82.59 Kcal
% Daily Value*
Total Fat 9.18g 16%
Cholesterol 26.55mg 10%
Sodium 1457.34mg 69%
Potassium 334.9mg 8%
Total Carbs 23.38g 9%
Sugars 3g 14%
Dietary Fiber 3.42g 16%
Protein 4.57g 10%
Vitamin C 3.9mg 7%
Vitamin A 0.1mg 3%
Iron 2.1mg 13%
Calcium 92.4mg 10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.3
  • 6

Good Points

  • saturated fat free,
  • good source of fiber

Bad Points

  • High in Sodium

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