A large cast-iron skillet is ideal, but any large heavy-duty skillet will suffice; even a 9 x 13” casserole dish can be used in a pinch. Avocado slices, salsa, chopped green onions, and/or sour cream make good accompaniments, as well as tossed green salad.
1/3 cup butter
1/2 cup cornmeal
3/4 cup flour
1 1/4 cups milk
1/2 teaspoon salt
3 15 oz. cans chili con carne with beans, or the equivalent of homemade chili
1 4 oz. can diced green chilies
1 15 oz. can whole kernel corn, drained
2 to 4 tablespoons Sriracha Hot Chili Sauce, more or less to taste
2 cups shredded cheddar jack cheese, divided
- Preheat oven to 425°.
- Place the butter in a 10" cast-iron or other very heavy skillet; melt in the oven about 5 minutes.
- Measure the eggs, corn meal, flour, milk, and salt into the blender or food processor; process until smooth, scraping down the sides at least once.
- When the butter is melted, remove the skillet from the oven and pour the batter into the pan.
- Mix the chili, green chilies, corn, Sriracha, and 1 cup of the cheese; spoon the mixture into the center of the batter, leaving about 1 1/2 inches of the batter around the edge.
- Sprinkle the remaining cheese over the top, place in the preheated oven, and bake for 30-45 minutes or until the batter is puffy and brown.
- Press a paper towel onto the top of the casserole to soak up any residual fat .
- Cut into wedges and serve.
Amount Per Serving
Calories 433 Calories from Fat 189
Percent Total Calories From: Fat 44% Protein 20% Carb. 36%
Nutrient Amount per Serving
Total Fat 21 g
Saturated Fat 12 g
Cholesterol 165 mg
Sodium 988 mg
Total Carbohydrate 39 g
Dietary Fiber 5 g
Sugars 2 g
Protein 22 g
Vitamin A 16% Vitamin C 6% Calcium 0% Iron 5%