In a large mixing bowl, whisk together cornmeal, all-purpose flour, sugar, baking powder, baking soda, and salt until blended.

In a separate bowl, combine buttermilk, eggs, and melted butter, whisking until well mixed.

Pour the wet mixture into the dry ingredients, stirring gently until just combined; avoid overmixing.

If using cheese, fold in the shredded cheddar cheese.

Preheat a lightly greased skillet or griddle over medium heat.

Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form, then flip and cook until golden brown.

Repeat until all the batter is used.

In a skillet over medium heat, add ground sausage or ground beef and cook until browned.

Drain any excess fat from the skillet.

Add diced onion, bell pepper, and minced garlic. Sauté until soft, about 4-5 minutes.

Stir in crushed tomatoes, tomato paste, chili powder, smoked paprika, cumin, salt, and black pepper.

Let the mixture simmer on low heat for about 10 minutes, until the chili thickens slightly.

To serve, stack cornbread pancakes on a plate and spoon the hot breakfast chili over the top.

Sprinkle with shredded cheddar cheese, add jalapeño slices, and garnish with chives.

Finish with a dollop of sour cream. Enjoy warm!