1/3 c. butter
5 lg. eggs
1/2 c. yellow cornmeal
3/4 c. all-purpose flour
1 1/4 c. milk
4 1/2 c. thick homemade or purchased (40 oz. can) chili with beans
1 c. shredded Jack cheese
4 green onions, ends trimmed, sliced
1 can diced green chilies (4 oz.)
1 med. size firm-ripe avocado, peeled, pitted and sliced
Green salsa

Place butter in a 10-12 inch cast iron skillet. Heat in a 425 degree oven until butter melts, about 5 minutes. Remove from oven.

Meanwhile, in a large bowl, whisk eggs, cornmeal, flour and milk until smooth. Pour batter into hot pan. Spoon chili into center of batter, leaving a 1 1/2 inch margin around chili.

Bake until pancake is well browned, about 30 minutes. Skim and discard fat from top of chili. Cut in wedges; offer cheese, green onions, chilies, avocado and salsa to add to taste. Serves 6.