• 1 cup unbleached all-purpose flour
  • 1 cup yellow cornmeal
  • 1 teaspoon sugar
  • 1 tablespoon baking powder
  • Salt
  • 1 (8-ounce) can creamed corn
  • 1/2 cup whole milk
  • 1 large egg, beaten
  • 3 cups diced cooked chicken
  • 1 small white onion, chopped
  • 2 (11-ounce) cans tomatillos, rinsed, drained, and chopped, or 1 1/2 cups diced hulled fresh tomatillos
  • 2 (4.5-ounce) cans green chilies, rinsed, drained, and chopped, or 2 fresh green chilies, roasted (see notes), seeded, and diced
  • 1/2 teaspoon ground cumin
  • 2 garlic cloves, minced
  • 1 (15-ounce) can hominy, rinsed and drained
  • 1 cup sour cream, plus extra for serving
  • 1 cup shredded jalapeño jack cheese
  • Cilantro

This recipe contains: Dairy, Eggs, Wheat

Recipe notes: Hominy is corn kernels that have been treated with an alkali like wood ash, slaked lime, or lye to remove the hulls. Grits are made from ground dried hominy. Yellow and white hominy are available canned, sometimes labeled with their Spanish name, posole. Tomatillos are a Mexican fruit resembling a small green tomato wrapped in a green tissue-paperish husk. Store tomatillos in the refrigerator with the husk attached. Remove the husks before using. Tomatillos begin to turn yellow as they ripen; they are preferably used when still green. Choose green tomatillos with dry husks attached that are not overly sticky. To roast chilies, place them whole under the broiler and broil until charred on each side. Cool and slip off charred skin, then remove seeds and stem. If using a baking dish, grease it lightly to ease cleanup.


Cornbread-Crusted White Chili with Green Chilies and Hominy

Martha Hall Foose

Adapted from Screen Doors and Sweet Tea: Recipes and Tales from a Southern Cook (Clarkson Potter, 2008)

This is really no exaggeration: Just about any leftovers can be put in a skillet, topped with cornbread, and baked to make everybody full and happy. This cornbread crust is assembled before the filling ingredients, and used on the top and bottom. A 12-inch cast-iron skillet with 4-inch sides works well for this one-dish meal. A 2-quart casserole or baking dish can also be used.

Yield: 8 servings


Preheat the oven to 375ºF.

In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, and 1/2 teaspoon salt. Make a well in the center of the dry ingredients 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 teaspoon salt.

Spoon half of the cornbread mixture into the skillet or baking dish, and spread to an even, thin layer. Sprinkle with half the cheese. Spoon the chicken mixture over the cornbread layer in the skillet. Sprinkle with the remaining 1/2 cup cheese. Spoon the remaining cornbread mixture over the top and spread to an even layer.

Bake for 40 minutes, or until the crust is deep golden brown. Allow to cool and settle for 5 minutes before serving. Garnish with additional sour cream and cilantro, if desired.