Cornbread-Crusted White Chili With Green Chilies And Hominy

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James Beard


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1 cup unbleached all-purpose flour

1 cup yellow cornmeal

1 teaspoon sugar

1 tablespoon baking powder


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 jalapeƱo jack cheese


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