Instructions: Cast-iron or other ovenproof frying pan. 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 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 pancake in wedges; offer cheese, green onions, chilies, avocado, and salsa to add to taste.

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