Ingredients
- FOR CORNBREAD
- 1/2 cup cornmeal
- 2/3 cup all-purpose flour
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 3 to 4 tablespoons oil (I used olive oil)
- 1/3 cup milk
- 1 large egg
- 1 can (4.5 ounce) diced green chiles
- 1 cup whole kernel corn (or just use one can)
- FOR THE BEEF MIXTURE
- 1 pound ground beef
- 1 yellow onion, chopped
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/4 teaspoon pepper (or more)
- FOR THE PIE
- 1 1/4 cup enchilada sauce
- 2 cups shredded cheddar cheese (I used sharp white cheddar)
- OPTIONAL TOPPINGS
- Salsa
- Guacomole
- Sour Cream
- Shredded Cheese
How to Make
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Step 1: Preheat oven to 400 degrees F.
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Step 2: To make cornbread: whisk together cornmeal, flour, sugar, baking powder, and salt. Add oil until soft crumbles form. Whisk in milk and egg. Gently fold in chiles and corn. Pour into greased large cast iron skillet. Bake until set (a toothpick should come out clean) about 20-25 minutes.
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Step 3: While cornbread is baking, cook the beef until done. Add onion and the 4 dry spices, cook until onion is softened, about 4 minutes; drain fat and set aside.
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Step 4: Once cornbread is done baking, reduce oven to 350 degree F.
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Step 5: Poke holes in baked cornbread with a fork and pour enchilada sauce over it. Top with ground beef mixture then shredded cheese, and cover with aluminum foil. Bake in oven for 20 minutes. Remove foil and back until cheese begins to brown, about 5-10 minutes.
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Step 6: Let cool for 10-15 minutes before serving with desired toppings.
Tips & Variations
- Large cast-iron skillet
We hope you enjoy this recipe!
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