Cornbread-Crusted White Chili with Green Chilies and Hominy | James Beard Foundation

Ingredients

• 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