Prep time:
Cook time:
Serves: 4 to 6
Ingredients
½ cup cornmeal
⅔ cup flour
3 tablespoons sugar
1 tablespoon baking powder
¼ teaspoon salt
3-4 teaspoons olive oil
½ cup milk
1 egg
1 can diced green chiles (4.5 ounce)
1 can of creamed corn
1 pound lean ground beef
1 teaspoon cumin
1 teaspoon chili powder
¼ teaspoon salt
¼ teaspoon ground black pepper
1 ¼ cup enchilada sauce (red)
2 cups shredded Monterey jack cheese
Directions
- Preheat oven to 400F.
- In a large bowl mix together the cornmeal, flour, sugar, baking powder and ¼ teaspoon salt until well combined. Stir in the oil a little at a time until crumbles are formed.
- Whisk the milk and egg into the mixture and then mix in the Cream corn and chiles.
- Pour mixture into a 13 x 9 casserole dish lightly sprayed with cooking spray and bake until a tooth pick inserted comes out clean. (about 20 – 25 minutes)
- While cornbread is baking brown ground beef seasoned with the cumin, chili powder, ¼ teaspoon salt and pepper until no longer pink inside; drain if needed.
- Remove cornbread from the oven when its finished baking, reduce oven temperature to 350F, and using a fork poke holes in the top throughout the cornbread. Spread the enchilada sauce over the top, and top with the ground beef followed by the shredded cheese.
- Cover with aluminum foil and bake for 20 minutes. Remove foil and continue baking until cheese just starts to brown.
- Let rest 10 – 15 minutes before serving.