Ingredients

The following ingredients have 8 Servings
  • 1/2 cup cornmeal
  • 2 tablespoon sugar
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 1 egg
  • 4 tablespoon unsalted butter (melted)
  • 1/3 cup buttermilk
  • 14.75 ounce cream style corn ((1 can))
  • 4.5 ounce diced green chiles ((1 can))
  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 large onion (chopped)
  • 2 cloves garlic (minced)
  • 1 teaspoon cumin (ground)
  • 1/4 teaspoon chipotle powder
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon pepper (or to taste)
  • 10 ounce enchilada sauce ((1 can))
  • 2 cups Monterey Jack cheese (shredded (cheddar cheese or any blend of Mexican cheese works as well))
  • 1 tablespoon cilantro (chopped)
  • avocado (optional)
  • jalapeno pepper (sliced, optional)

Instruction

  • Preheat your oven to 400 F degrees.
  • Add the cornmeal, sugar, salt, baking powder to a medium size bowl and whisk together. Add the egg, butter, and buttermilk and whisk well. Stir in the creamed corn and the green chiles. 
  • Pour the cornbread mixture into a large skillet or a 9x9 inch baking pan. Bake for 20 to 25 minutes or until the edges are golden and the cornbread is done. Insert a toothpick in the center of the cornbread, if it comes out clean, it's done.
  • While the cornbread is cooking, prepare the beef. In another large skillet, heat the olive oil over medium-high heat. Add the ground beef and cook until no longer pink, about 5 minutes. Add the onion, garlic, cumin, chipotle powder, chili powder, salt, pepper and stir. Cook until the onion has softened, another 3 to 5 minutes.
  • Add half of the enchilada sauce to the meat mixture and stir. Set aside.
  • When the cornbread is done, poke holes into it with a fork, or I used the end of a wooden spoon. Pour the remaining enchilada sauce over the top of the cornbread and spread. 
  • Top with the ground beef and the shredded cheese. 
  • Bake the casserole for another 15 minutes or until the cheese has melted and has started to lightly brown on top. 
  • Let cool for about 5 minutes, then top the casserole with cilantro and your favorite toppings.