Recipes from Mexico :: Mexican Soups and Stews
3 c. of your favorite chili
3/4 c. chopped roasted green
chiles, New Mexican or Poblano
1/2 c. sour cream
1 recipe cornbread batter
Preheat oven to 400 degrees fahrenheit. Grease a 10-in. cast iron skillet and place it in the oven to heat while you prepare the other ingredients.
In a med. 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 1/2 an hour, until the cornbread has risen up through the chili and browned on top.
