Prep 15 mins
Cook 25 mins
After the plan for enchiladas was foiled due to not having enough corn tortillas, I threw this together. It could easily be spiced up if you like things spicy by adding jalapenos to the cornbread topping. I used ground turkey the first time, but any ground meat could be used. I used sour cream because my husband doesn't really care for my favorite red enchilada sauce all that much, it helped tame down the "red" flavor. **After preparing as written, I would have made the following changes: add a teaspoon or two of sugar to the cornbread mix, add chopped peppers and onions to meat mixture, and personally I'd prefer the straight enchilada sauce and some spice to kick it up. Overall it was a tasty and quick throw-together meal I plan to make again.** This recipe was inspired by a recipe called Cornburger Pie from The Cornbread Bible: A Recipe Storybook by Jennifer Shambrook, PhD. I love that book! It's available for Kindle, too.
- 453.59 g lean ground meat
- 118.29 ml frozen corn
- 226.79 g packagefrontera red enchilada sauce
- 59.14 ml sour cream (optional)
- 2.46 ml garlic powder
- salt and pepper
- 118.29 ml shredded cheese
Cornbread Topping homemade gluten-free cornmeal mix from the cornbread bible
- 177.44 ml cornmeal, plus
- 44.37 ml plain cornmeal
- 4.92 ml baking powder
- 1.23 ml baking soda
- 2.46 ml salt
- 177.44 ml milk
- 1 egg
- Preheat oven to 425.
- If you have a cast iron skillet, use that! The one I used was 10" across and about 2" deep. Brown meat, seasoning with salt and pepper as desired.
- Add corn, enchilada sauce, sour cream, garlic salt, and anything spicy if you desire, mix well.
- If you don't have a cast iron skillet, then place mixture in a greased casserole dish (or 9 x 13" dish, although I haven't tried it and I'm not sure if that would be too big for the recipe as written).
- Mix together the dry ingredients for the cornbread topping.
- Whisk together egg and milk.
- Add to cornmeal mix and mix well.
- Sprinkle cheese over meat mixture.
- Carefully pour cornbread batter over meat and cheese.
- Bake for 25 minutes or until cornbread is done, testing with a knife inserted in the middle and coming out clean, and cornbread is golden brown on top.
- More cheese could be sprinkled on top in the last few minutes of baking if desired.
- Serve with fresh toppings if desired, like shredded lettuce, chopped tomatoes, onions, olives, jalapenos, etc., sour cream, salsa or hot sauce.
Delicious! And so easy. I made this one evening for the next day's lunches. It came together so easily - and in one pan nonetheless. My family loves heat so I simmered chipotle corn and Rotel with the ground beef. The dish turned out wonderfully and dished out easily into servings.