When I saw this recipe, I first thought I should probably save it for the weekend because it didn't look like something I could quickly whip up after work. After I read the recipe and began cooking, I was very surprised to find it was ready in 40 minutes! The recipe says to bake for 40 minutes, but I think my oven generally runs hotter than most. My cornbread crust was perfectly golden in 30 minutes.
This was the first time I've cooked with hominy. I didn't even know what it was until now. Hominy is corn kernels that have been treated to remove the hulls. Grits are made from ground hominy and they come white or yellow.
The chili was amazing! It did have the quite the kick but the sweet cornbread crust offset some of the heat. I LOVE that there is cornbread on the top and bottom of the chili! If you don't like too much heat, I would just substitute monterey jack or white cheddar cheese for the jalapeno jack cheese.
Cornbread-Crusted White Chili
recipe by Martha Hall Foose for Screen Doors and Sweet Tea
photo by Sabrina W. for eat.drink.and be merry.
yields 8 servings
1 cup unbleached all-purpose flour
1 cup yellow cornmeal
1 teaspoon sugar
1 tablespoon baking powder
salt
1 8 oz can creamed orn
1/2 cup whole milk
1 large egg, beaten
3 cups diced cooked chicken
1 small white onion. chopped
2 11oz cans tomatillos, rinsed, drained, and chopped, or 1 1/2 cups diced hulled fresh tomatillos
2 4.5oz cans green chilies, rinsed, drained, and chopped
1/2 teaspoon ground cumin
2 garlic cloves, minced
1 15oz can hominy, rinsed and drained
1 cup sour cream, plus extra for serving
1 cup shredded jalapeno jack cheese
cilantro, for garnish
Preheat oven to 375 degrees.
In a medium bowl, whisk together flour, cornmeal, sugar, baking powder, and 1/2 teaspoon of salt. Make a well in the center and add the creamed corn, milk, and egg. Whisk together just until moistened. Set aside.
In a medium bowl, combine the chicken, onion, tomatillos, green chilies, cumin, garlic, hominy, sour cream, and 1/2 tespoon salt.
Grease a 8x8 or 9x9 casserole dish, or cast iron skillet, and spoon half of the cornbread mixture and spread to an even, thin layer. Sprinkle with half of the cheese. Spoon the chicken mixture over the cornbread layer in the skillet. Sprinkle the remaining 1/2 cup cheese. Spoon the remaining cornbread mixture over the top and spread to an even layer. I used my fingers to spread out the mixture to make life easier.
Bake for 40 minutes, or until the crust is deep golden brown. I started to see it brown pretty early on so I ended up covering it with foil and removing it for the last couple of minutes. Allow to cool and settle for 5 minutes before serving. Garnish with additional sour cream and cilantro, if desired.
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