Ingredients:

For Cornbread

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)

For Beef

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

For Casserole

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

Directions:

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.

Notes 

Can use a boxed cornbread mix for this recipe. ( in lue of cornmeal, sugar, salt, and baking powder) 

Re heat it in the oven set at 350 F degrees for 30 minutes when ready to enjoy!

Nutritional Information:

Calories: 402kcal 

Carbohydrates: 27g

Protein: 22g 

Fat: 24g |