Cornbread-Crusted White Chili with Green Chilies and Hominy

• 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

Preheat the oven to 375ºF.

In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, and 1/2 teaspoon salt. Make a well in the center of the dry ingredients and add the creamed corn, milk, and egg. Whisk together just until moistened. Set aside.

In a medium bowl, combine the chicken, onion, tomatillos, green chilies, cumin, garlic, hominy, sour cream, and 1/2 teaspoon salt.

Spoon half of the cornbread mixture into the skillet or baking dish, and spread to an even, thin layer. Sprinkle with half the cheese. Spoon the chicken mixture over the cornbread layer in the skillet. Sprinkle with the remaining 1/2 cup cheese. Spoon the remaining cornbread mixture over the top and spread to an even layer.

Bake for 40 minutes, or until the crust is deep golden brown. Allow to cool and settle for 5 minutes before serving. Garnish with additional sour cream and cilantro, if desired.