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3 cups of your favorite chili
3/4 cup chopped roasted green
chiles, New Mexican or Poblano
1/2 cup sour cream
1 recipe cornbread batter
Heat oven to 400 degrees F. Grease a 10-inch cast iron skillet and place it in the oven to heat while you prepare the other ingredients.
In a medium saucepan, heat together the chili, green chiles and sour cream until the sour cream melts. Reserve the mixture. Remove the skillet from the oven, and pour the cornbread batter into it. Top the cornbread batter with the chili mixture. Return the skillet to the oven, and bake about 30 minutes, until the cornbread has risen up through the chili and browned on top.