Cornbread Enchilada Skillet
Preheat oven to 400 degrees.
Prepare cornbread base by combining corn muffin mix, sour cream, creamed corn and one egg. Pour into large cast iron skillet. I use an 11 inch skillet.
Bake for 20 minutes or until golden brown on top. Let cool in pan.
Prep enchilada base.
In a separate skillet, saute onions over medium heat. Season with salt & pepper to taste. When translucent add garlic. Cook until fragrant.
Add ground beef, stirring to break up the meat, add cumin, chili powder, salt & cayenne.
Add the jalapenos & green chilies. Cook for a few minutes until soft. Add 1/2 cup each of the cheddar & Monterey Jack cheeses
Remove skillet from stove top to drain excess fat.
Poke surface of cornbread base with handle of a wooden spoon. Pour enchilada sauce over cornbread. Make sure to cover the entire surface.
Spread meat mixture over cornbread base.
Top with leftover cheese.
Bake for another 20 minutes.
If you want a crisper crust, broil for 5 minutes.
Top with chopped cilantro.
Serve immediately while still warm & Enjoy !!!