Ingredients
- 1 box Jiffy corn muffin mix
- 1 lg. egg
- ½ c. sour cream
- ½ c. creamed corn
- 1 tbsp. olive oil
- 1 small onion, diced
- 1 tsp. cumin
- 1 tsp. chili powder
- Salt and pepper to taste
- 1 tbsp. garlic, minced
- 1 lb. ground beef
- 1 c. enchilada sauce, divided in two ½ c. portions
- 1 c. shredded cheddar
- 1 c. shredded Monterey Jack cheese
Directions
1. Preheat your oven to 400. Grease a 10-inch cast-iron or oven safe skillet with canola oil. In a mixing bowl, whisk together the corn muffin mix, egg, sour cream, and creamed corn until mixed. Put the mixture into the prepared pan and place in the oven to bake 20 minutes or until a little golden brown on the top. Let cool.
2. In another skillet over medium heat add the olive oil and then the onion, cumin, chili powder, and a little salt and pepper. Cook for about 5 minutes or until the onions are soft. Add the garlic and then the ground beef. Cook while breaking up the beef until the beef browns. Drain the excess fat. Stir in ½ c. of the enchilada sauce.
3. Poke holes in the cooled corn bread with a fork, and pour over the second ½ c. of enchilada sauce. Spread the beef mixture over the top of the cornbread. Top it all off with the shredded cheeses and cover with foil. Place in the oven to bake for 20 minutes. Remove the foil and change the oven temperature to broil. Broil for 4-5 minutes or until the cheese is bubbly and golden brown. Remove from the oven and serve warm. Enjoy!
